Homemade houmous with pitta chips

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

Method

  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.
  2. To make the houmous, 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.

Nutrition per serving

227 kcalories, protein 7g, carbohydrate 28g, fat 11 g, saturated fat 1g, fibre 3g, sugar 1g, salt 0.64 g

Recipe from Good Food magazine

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