Recipe for hummus bowl with crisp chickpeas & Arden’s twists

We’re obsessed with roasting chickpeas and this easy recipe is a great one for when you have some guests popping round at short notice. So tasty!

Arden’s Tomato and Basil Twists/Gruyere & Spinach Twists are the perfect accompaniment to this classic dip with a twist so keep a stash of them in your cupboard. Incidentally they also do these sour cream and chive melts that are so addictive that we can’t believe they’re actually legal. This recipe combines the fragrant flavours of North Africa and the Middle East together in one delicious bowl. Adding Ras el hanout, a spice mix from Morocco, to chickpeas really packs a punch in this recipe. Sharp lemon and bitter olives cut through the creaminess of the hummus – dip in your twists and enjoy!

Serves 4


1 box Arden’s Mediterranean Tomato & Basil Twists/ Gruyere & Spinach Twists

400g hummus (can be homemade or shop-bought)

1 x 210g tin chickpeas

1 tsp Ras el hanout

2 tsp rose harissa

Extra virgin olive oil

1 small preserved lemon, sliced

1 handful green olives, sliced

  • Preheat the oven to 180 Celsius
  • Drain the chickpeas and pat dry with some kitchen paper. Place the chickpeas on a baking tray and drizzle with a little olive oil, sprinkle over the Ras el hanout and season generously. Bake in the oven for 15-20 minutes until crispy
  • Spoon the hummus onto a plate or shallow bowl, take a large spoon with a round base, using the base of the spoon create a hollow in the middle ready to fill with your chickpeas
  • Scatter the chickpeas, preserved lemon and green olives into the middle of the hummus bowl. Drizzle generously with extra virgin olive oil and serve with the Arden’s Mediterranean Tomato & Basil Twists/ Gruyere & Spinach Twists.

Meet Nargisse Benkabbou, author of Casablanca the cookbook.