Crispy Halloumi Chips with Harissa Hummus recipe

Preparation Time: 20 minutes | Cooking Time: 10 minutes

Halloumi is cut into thick chips and dredged in flour and black pepper in this recipe, then served with a creamy, low fat version of traditional hummus.


  • 500g halloumi
  • 50g plain flour
  • Black pepper
  • 1 x 400g tin chickpeas
  • 2 garlic cloves
  • 100g low fat creme fraiche
  • 2 tbsp. harissa
  • Lemon juice to taste
  • Black pepper
  • Oil to fry


  1. Cut the halloumi blocks into thick chips. Tip the flour onto a plate and season well with black pepper. Dredge the halloumi chips in the flour and shake to remove excess.

  2. Whiz the chickpeas, garlic, creme fraiche and harissa in a food processor until as smooth as you like. Add lemon juice and black pepper to taste and whiz again to combine.

  3. Heat oil in a large frying pan. Add the halloumi chips and fry for 4-6 minutes, turning so that each side turns golden brown, until crisp and golden. Drain on kitchen paper before serving with the hummus.

If you prefer, you can serve these with a traditional hummus made from extra-virgin olive oil in place of the creme fraiche. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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