Spicy tortilla chips with pomegranate hummus

• ground cumin↗¼ tsp ¼ tsp
• smoked paprika↗½ tsp ½ tsp
• rapeseed oil↗1 tsp 1 tsp
• wholewheat tortilla wrap↗1 1
• reduced-fat hummus½ 200g tub ½ 200g tub
• pomegranate seeds↗2 tbsp 2 tbsp
• corianderchopped chopped

  to serve

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6. Mix the spices with the oil, then brush over both sides of the tortilla so it is evenly coated. Cut the tortilla into 20-22 rough triangles and spread out on a baking sheet. Bake for 5-10 mins until golden and crisp. Leave to cool for a few minutes while you put the hummus on plates and scatter over the pomegranate seeds and coriander. Serve with the tortillas for dipping.