Chickpea & pomegranate dip with pitta crisps
Dip into this recipe when you've got friends coming over for easygoing occasion
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 30 mins
- Heat the oven to 200C/fan 180C/gas 6. Cut the pittas into triangles and separate the layers. Brush with olive oil, season and bake for 7-8 minutes until crisp and golden.
- Put the chickpeas, 100ml olive oil, lemon juice, chilli and garlic in a food processor, season and pulse until just crushed. Remove and mix in the cumin seeds, red onion and mint or parsley. Season. Drizzle with pomegranate syrup and serve with warm pitta crisps.
Per serving
543 kcalories, protein 16.1g, carbohydrate 66.7g, fat 25.4 g, saturated fat 3.1g, fibre 6.9g, salt 1.53 g
Recipe from olive magazine, August 2006.
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Ingredients
- 6-8 pitta breads
- 100ml extra-virgin olive oil , plus extra for the crisps
- 3 x 400g tins chickpea , drained
- 1 lemon , juiced
- 2 red chillies , seeded and chopped
- 1 garlic clove , finely chopped
- 2 tsp cumin seeds , toasted in a dry frying pan
- 1 small red onion , finely chopped
- a small bunch of mint or parsley, finely chopped
- 2 tbsp pomegranates molasses or tamarind paste, thinned down with water, you can buy pomegranate at some supermarkets and Middle Eastern grocers.
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This is a traditional Sicilian bread that you can make in the morning to get ahead
11
ratings
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 30 mins
Ingredients
- 6-8 pitta breads
- 100ml extra-virgin olive oil , plus extra for the crisps
- 3 x 400g tins chickpea , drained
- 1 lemon , juiced
- 2 red chillies , seeded and chopped
- 1 garlic clove , finely chopped
- 2 tsp cumin seeds , toasted in a dry frying pan
- 1 small red onion , finely chopped
- a small bunch of mint or parsley, finely chopped
- 2 tbsp pomegranates molasses or tamarind paste, thinned down with water, you can buy pomegranate at some supermarkets and Middle Eastern grocers.
Per serving
543 kcalories, protein 16.1g, carbohydrate 66.7g, fat 25.4 g, saturated fat 3.1g, fibre 6.9g, salt 1.53 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
