Place the chickpeas into a large mixing bowl and add in the olive oil, sugar and spices and mix well to coat the chickpeas all over. Spread onto a baking sheet and cook at 190`c for 20 minutes, or until deep golden brown and fragrant and set aside. In the meantime, prepare the hummus by whizzing together the extra virgin olive oil and garlic together. Add in all the remaining ingredients and whizz till smooth. To serve, spread the hummus on a serving platter and top with roasted chickpeas. Sprinkle with the parsley, cherry tomatoes and drizzle over the plain yogurt. Finish off with the finely chopped red chilli and a drizzle of extra virgin olive oil. Serve with the toasted or fried pitta bread pieces on the side.

Serves 4

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