Pitta bread and hummus is an essential snack, and even better when homemade. In this recipe I give you 3 options so that there’s something for everyone.
Ingredients
olive oil
Lemon Coriander Hummus
400g chickpeas, drained and rinsed
2 heaped tbsp tahini
¼ tsp salt
1 garlic clove
20g fresh spinach leaves
20g fresh coriander leaves
juice of ½ lemon
1-2 tbsp water
Beetroot Hummus
1 large beetroot, thinly sliced
2 tbsp cumin seeds
400g chickpeas, drained and rinsed
2 heaped tbsp tahini
¼ tsp salt
juice of ½ lemon
1 garlic clove
1-2 tbsp water
Roasted Red Pepper and Chilli Hummus
1 red pepper, chopped into 4 large pieces
400g chickpeas, drained and rinsed
1 garlic clove
3 whole red chillis
¼ tsp salt
juice of ½ lemon
2 heaped tbsp tahini
1-2 tbsp water
Baked Pitta Crisps
3 whole pitta
Method
Lemon and Coriander Hummus
– Set aside 1 tbsp of chickpeas for garnish. Then, place the rest of the ingredients in a blender and blitz until you form a coarse paste. Transfer to a serving plate, drizzle with olive oil, and garnish with the remaining chickpeas, some fresh coriander leaves, and chilli flakes (optional).
Beetroot Hummus
– Preheat the oven to 180°C / 160°C with a fan. Place the beetroot on a baking tray and drizzle in little bit of oil. Roast for 30 minutes.
– Place the cumin seeds in a hot pan and dry roast until fragrant. Transfer to a pestle and mortar and grind to a coarse powder. Set aside a little of the cumin powder for garnish.
– Place the roasted beetroot and remaining cumin powder in a blender along with the rest of the ingredients and blitz until you form a coarse paste. Transfer to a serving plate, drizzle in olive oil, and garnish with the cumin powder.
Roasted Red Pepper Hummus
– Place the red pepper on a baking tray and drizzle in a little oil. Place under the grill until the skin has charred. Remove from the grill and allow to cool slightly before you remove the skin.
– Place the pepper in the blender, along with the rest of the ingredients. Blitz until you form a coarse paste. Transfer to a serving plate, drizzle in olive oil, and garnish with some chilli flakes.
Pitta Crisps
– Preheat the oven to 180°C / 160°C with a fan
– Break the pitta open and slice into small pieces. Place them on a baking tray and drizzle in a little oil with a pinch of salt. Place in the oven and bake for 15-20 minutes.