Name: Homemade hummus with pitta chips
Cook time: 10 min
Total time: 20 min
Yield: Serves 6-8 as a snack
Cuisine: Middle Eastern
Ingredients: 3 pitta breads; 5 tbsp olive oil; 400g can chickpeas rinsed and drained; ½ tsp ground cumin; 1 garlic clove crushed; juice 1 lemon

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Homemade hummus with pitta chips

Homemade hummus with pitta chips

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Serves 6-8 as a snack

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 3.4 out of 5.36 ratingsRate

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A staple fave for all ages, this is great to keep in the fridge for a standby healthy snack

Easily doubled

Easily halved

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

3 pitta breads
5 tbsp olive oil
400g can chickpeas

rinsed and drained
½ tsp ground cumin
1 garlic clove

crushed
juice 1 lemon

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Nutrition: per serving

kcal227
fat11g
saturates1g
carbs28g
sugars1g
fibre3g
protein7g
salt0.64g

low

Method

step 1

Heat oven to 180C/fan 160C/gas 4. Slice each pitta in half so it separates into two really thin pieces of bread, then cut into strips or wedges. Lightly grease a shallow baking tray or sheet and arrange the pitta slices on top. Cook in the oven for 10 mins until crisp, then leave to cool. Can be stored in an airtight container for 4-5 days.
step 2

To make the hummus, tip the rinsed chickpeas into a food processor. Add all the remaining ingredients and 3 tbsp cold water and whizz together. Keep adding water, a tbsp or so at a time, until you get a smooth spoonable paste. Tip into a bowl and serve. Can be kept in the fridge for up to 3 days.

RECIPE TIPS

EMMA SAYS...

Over the years houmous seems to have become a kids’ staple. There are loads of versions available in the shops now, but it’s really simple to make, costs very little, and you can make sure it’s low in salt (some bought types are full of it). It’s good with veg sticks, but I’m rather partial to these crisp pitta chips, which are a great alternative to crisps.

Recipe from Good Food magazine, August 2007

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A star rating of 3.4 out of 5.36 ratings

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