Hummus with chilli oil and crispy chickpeas recipe

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Preheat the air fryer or oven to 200°C/180°C fan/gas mark 6.
Toss the chickpeas in a bowl with olive oil and seasonings until fully covered.
Empty the chickpeas into an air fryer basket or a baking tray. Cook for 12-15 minutes, shaking a couple of times until golden and crunchy.
Drizzle chilli oil over the hummus, top with extra paprika and the crispy chickpeas. Serve with warm pitta.

Per serving: 190 kcals, 17.2 g fat (1.6g saturated), 6.3g carbs (0.7g sugars), 2.6g protein, 1.8g fibre, 0.161g sodium

Hummus with chilli oil and crispy chickpeas