Step 1

Preheat oven to 180°C. Line a baking tray with baking paper. Place bread pieces in a single layer on the lined tray. Spray with olive oil spray. Sprinkle with half the paprika and season. Bake, turning occasionally, for 8-10 mins or until crisp. Cool.

Step 2

Meanwhile, heat the oil in a large frying pan over high heat. Add the chickpeas, cumin, turmeric and the remaining paprika. Cook, tossing, for 5 mins or until chickpeas are coated in the spices.

Step 3

Place the mint, parsley, cucumber, tomato, onion and half the pomegranate seeds in a large bowl and toss to combine. Drizzle with half the lemon juice and toss to combine.

Step 4

Place the yoghurt, tahini and the remaining lemon juice in a small bowl and stir to combine. Season.

Step 5

Spread the hommus over a serving platter. Spoon over the cucumber mixture and chickpeas. Drizzle with yoghurt dressing. Sprinkle with the remaining pomegranate seeds and serve with the bread pieces.