Recipe uploaded by

8 ratings

Recipe by Emma Lewis

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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.

Per serving

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

Latest comments and suggestions

• Emma

  12 November 2007

  Emma rated and commented on this recipe

  

  I am only rating the houmous here, but I can thoroughly recommend it... it is the most simple thing to make and tastes wonderful! Fresh houmous in a matter of minutes!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Wendy

  01 March 2008

  Wendy rated and commented on this recipe

  

  This recipe is fab! After trying many many houmous recipes over the years this is the best. I think it's the addition of the cumin taht does it. Tried the crisp pitta chips once, which were good, but usually just serve with veggie dippers or sometimes home baked potato wedges. Sublime food.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Borders

  28 May 2008

  Borders commented on this recipe

  Sorry - I hate houmous but I absolutely love the pitta crisps. Have made ones wih chilli powder today. Don't know how they'll turn out, but they smell great.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• clare1510

  07 June 2008

  clare1510 rated and commented on this recipe

  

  Tried this recipe and was amazing. Second time I added the addition of carmelised onions cooked in some balsamic and it was delicious. Added a sweetness to it. Much better than the shop bought version I am used to. Will be making again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lynnefoster

  02 August 2008

  lynnefoster rated and commented on this recipe

  

  excellent result and easy to make. Next time I would only use half the water to begin with as it was runnier than I would have liked. Tasted great though.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Debbie Bell

  26 August 2008

  Debbie Bell rated and commented on this recipe

  

  Really easy, really tasty, made it with wholemeal pitta chips for when friends were round, they all loved it!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• maartje

  08 September 2008

  maartje rated and commented on this recipe

  

  I didn't make the crisps but will be trying those too. The houmous is great, I added a little bit of sesameoil and some sesameseeds for a bit of crunch. I would only like the houmous to be a bit more creamy so if anybody has any suggestions for that I'll be happy to hear it.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jo

  14 September 2008

  Jo rated and commented on this recipe

  

  Only made the houmous and not sure what I did wrong as I really disliked it and I LOVE houmous. Any I have made before I have always used tahini and I think I may have to go back to the old recipe. This was bland and really disappointing.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Yummy-yummy

  20 September 2008

  Yummy-yummy rated and commented on this recipe

  

  Have to agree with the last comment. I also found it bland. I'm yet to find a recipe that tastes as creamy as shop bought one's I'm used to.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• DDalziel

  13 November 2008

  DDalziel commented on this recipe

  where's the tahini? everybody knows a proper houmous would have Tahini,freshly squeezed lemon,salt&pepper,garlic and parsley. Your dip looks a bit "lumpy" and dry and I bet it feels a bit "coarse" on your teeth. Add a drop of tahini to it while it's blizting and you'll get a smoother,creamier paste with a richer flavour Finish this dip by adding paprika to some oil and top it with the red oil,chopped parsley and so,e whole ,warm peas you left behind before blizting the rest. Personally- I don't like cumin and onion in this,but I know some people like them,so you can't really argue with that!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4675/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6-8 as a snack

Preperation and cooking times

Prep 10 mins

Cook 10 mins

Vegetarian

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

Per serving

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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.