Homemade Houmous With Pitta Chips
This delightful homemade hummus recipe features a velvety-smooth texture with hints of cumin and garlic, perfectly complemented by a touch of lemon zest. Paired with freshly baked crispy pitta chips, this dish is a crowd-pleasing snack or appetizer that's sure to impress at any gathering.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 6-8 as a snack
Nutrition
- Calories: 227 calories
- Fat Content: 11 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 28 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.64 milligram of sodium
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