Loaded hummus with crunchy chickpeas

Loaded hummus with crunchy chickpeas

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  • 8
  • Easy
  • Plant-Based
  • 15 minutes
  • 10 minutes
  • Woolworths Ken Forrester Viognier

“Salty, crunchy chickpeas (thanks, air-fryer!), sweet, sticky raisins and zingy fresh herbs take Woolies’ readymade hummus from great to gobsmacking. They’re also a great addition to a cheeseboard.”- Hannah Lewry


  • For the air-fryer chickpeas:
  • 1 x 400 g can chickpeas, drained and dried
  • 1 T olive oil
  • sea salt, to taste
  • 1 t smoked paprika
  • 50 g macadamia nuts, roasted and chopped
  • 10 g soft herbs, such as basil, coriander or parsley
  • lemon, for serving
  • olive oil, for drizzling
  • For the candied raisins:
  • 100 g caster sugar
  • ½ cup water, plus 2 T
  • 1 star anise
  • 100 g Woolworths mixed seedless raisins
  • 500 g Woolworths bulk hummus

Cooking Instructions

1. Toss the chickpeas in the olive oil, sea salt and paprika, then air-fry at 200°C for 3–5 minutes, until crispy and golden.

2. To make the candied raisins, bring the sugar and water to a simmer in a small saucepan over a medium heat. Add the star anise and simmer for 4–5 minutes, or until slightly thickened. Add the raisins, then remove the pan from the heat and allow to stand for 15 minutes.

3. To assemble, spoon the hummus onto a large plate and swirl to make a well in the middle. Top with the candied raisins, macadamias and chickpeas. Toss the herbs in a squeeze of lemon juice, olive oil, salt and sprinkle over the dip.

4. Serve with antipasti such as white anchovies, chargrilled Padrón peppers and toasted focaccia.

Find more dip recipes here.

Photographs: Sadiqah Assur-Ismail
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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