Light Hummus and Crisp Roasted Chickpeas

VARIATIONS Add some fresh herbs to the hummus before blitzing: try dill, mint, Greek basil, or cilantro (coriander). Add some spice to the flavoring; try chilli powder or crushed red pepper (chilli) flakes, cayenne pepper, or some smoked paprika.

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Step 1

Make the light hummuss set a heary nonstick skillet (frying pan) over medium heat and, when hot, add the seeds. Toast for 2-3 minutes, shaking the pan to prevent sticking. As soon as they are golden and release their aroma, remove from the pan and crush with a pestle and mortar. Set aside to cool.

Step 2

Drain the chickpeas, reserving the liquid, and rinse them under running cold water. Pat dry with paper towels.

Step 3

Put the chickpeas, garlic, tahini, lemon zest and juice, and cumin into a food processor or blender and blitz to a creamy but grainy paste. If too thick, thin to your preferred consistency with reserved chickpea liquid.

Step 4

Spoon into a shallow bowl and gently stir in the yogurt. Season to taste with salt and pepper, sprinkle with lemon juice, and dust with paprika.

Step 5

Top with the roasted chickpeas, toasted seeds and pistachios. Drizzle with honey and serve with warm pita bread triangles

Step 6

Make the crisp roasted chickpeas: preheat the oven to 400°F/200°C/Gas Mark 6.

Step 7

Pat the chickpeas dry with paper towels and put into a bowl with the other ingredients. Toss together until the chickpeas are evenly coated.

Step 8

Spread out the chickpeas in a single layer in a large shallow pan. Roast for 35-40 minutes, turning once or twice, until crisp and golden. Check towards the end of the cooking time, so they don't burn.

Step 9

Let cool in the pan, then store in an airtight container or plastic bag at room temperature. They will stay fresh for 4-5 days, although they may go a little soft after a few days.