Minted houmous pockets

Recipe uploaded by

Jane Hornby

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Recipe by Jane Hornby

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1. Pour the houmous into a small bowl. Finely slice the mint or basil leaves, then stir into the houmous.
2. Toast the pitta breads, then split them in half. Stuff the houmous mixture into the toasted pittas, along with the sticks of pepper and cucumber.
3. Alternatively, for a packed lunch, return the herbed houmous to its pot and stuff the pittas just before eating.

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• Uberbabe

  25 October 2008

  Uberbabe rated and commented on this recipe

  

  Tasty, quick and unusual - a lovely change for lunch.

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Ingredients

• 1 pot houmous
• handful mint or basil leaves
• 2 pitta breads
• sticks of pepper and cucumber

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Difficulty and servings

Serves 1 - 2

Preparation and cooking times

Prep 5 mins

Vegetarian, Egg-free, Dairy-free, Nut-free

Ingredients

• 1 pot houmous
• handful mint or basil leaves
• 2 pitta breads
• sticks of pepper and cucumber

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