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.