- 3-5 flour tortillas
- for the houmous
- 400g can chickpeas, drained and rinsed (reserve a few, to garnish)
- 150g (5oz) roasted red peppers
- 15g (½oz) sun-blushed tomatoes (optional)
- 2 garlic cloves, crushed
- 1tbsp tahini
- 5tbsp mild oil, such as sunflower
- juice ½ lemon
To make the houmous, in a food processor, blend all the houmous ingredients to a fine paste, adding a little water to get a creamy consistency. Season and set aside.
Heat a griddle pan until smoking, then cook the tortillas one by one, for about 1 minute on both sides. Alternatively, bake them in a hot oven for around 5 minutes until crispy. Cut the tortillas into triangles and serve with the houmous.