The BBC Good Food logo
Homemade hummus with pitta chips

Homemade hummus with pitta chips

By
Rating: 3 out of 5.36 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6-8 as a snack

A staple fave for all ages, this is great to keep in the fridge for a standby healthy snack

  • Easily doubled
  • Easily halved
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal227
fat11g
saturates1g
carbs28g
sugars1g
fibre3g
protein7g
low insalt0.64g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 2

    To make the hummus, 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.

RECIPE TIPS
EMMA SAYS...

Over the years houmous seems to have become a kids’ staple. There are loads of versions available in the shops now, but it’s really simple to make, costs very little, and you can make sure it’s low in salt (some bought types are full of it). It’s good with veg sticks, but I’m rather partial to these crisp pitta chips, which are a great alternative to crisps.

Recipe from Good Food magazine, August 2007

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 3 out of 5.36 ratings
Advertisement
Advertisement
Advertisement

Sponsored content