Manuka Honey Hummus & Wedges
This recipe combines the rich flavors of creamy hummus with the aromatic crunch of garlic pita wedges. The hummus is a velvety blend of chickpeas, tahini, and roasted garlic, uplifted with a hint of cumin and zesty lemon. Completing the dish are the crispy pita wedges generously coated with a savory mixture of parsley, garlic, and butter, offering a delightful contrast in texture and taste. Enjoy the vibrant medley of flavors in this easy-to-make appetizer or snack!
— Constant Cookbook
Ingredients
- Hummus:
- 1 cup drained, rinsed, cooked chickpeas
- 5 cloves garlic, roasted
- 1/2 cup olive oil
- 1/2 cup tahini
- 2 tablespoons New Zealand Honey Co Manuka Honey
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- Juice of 2 lemons
- Garlic pita wedges:
- 4 small pitta pockets
- 1/2 cup parsley, finely chopped
- 2 cloves garlic, crushed
- 1/4 cup olive oil
- 25g butter, softly melted
Instructions
- For the Hummus: Place all of the Hummus ingredients into a food processor and blend until smooth.
- Garnish with sweet paprika and a drizzle of olive oil.
- For the Wedges: Preheat oven to 220 degrees Celsius, fan grill.
- Cut pita pocket in half, length ways.
- Mix all ingredients together in a cup and
- Spread mixture evenly all over pita.
- Toast the pitta pockets under the grill for approximately 3 minutes or until golden and crispy.
Yield
Serves 6
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