Minted houmous pockets

Minted houmous pockets

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 5 mins


Serves 1 - 2
Liven up a pot of houmous with this unusual sandwich filling

Nutrition and extra info

  • Vegetarian
  • Dairy-free
  • Nut-free
  • Egg-free


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
Save to My Good Food
Please sign in or register to save recipes.


  • 1 pot houmous
    Houmous in a pot


    hoom-iss, hum-iss

    A staple of Middle Eastern diets, this is a purée of cooked chickpeas, flavoured with tahini (a…

  • handful mint or basil leaves



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 2 pitta breads
  • sticks of pepper and cucumber



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…


  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
25th Oct, 2008
Tasty, quick and unusual - a lovely change for lunch.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.