• 1 cup drained, rinsed, cooked chickpeas
  • 5 cloves garlic, roasted
  • 1/2 cup olive oil
  • 1/2 cup tahini
  • 2 tablespoons New Zealand Honey Co Manuka Honey
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Juice of 2 lemons

Garlic pita wedges:

  • 4 small pitta pockets
  • 1/2 cup parsley, finely chopped
  • 2 cloves garlic, crushed
  • 1/4 cup olive oil
  • 25g butter, softly melted


  • STEP 1
    For the Hummus: Place all of the Hummus ingredients into a food processor and blend until smooth.
  • STEP 2
    Garnish with sweet paprika and a drizzle of olive oil.
  • STEP 3
    For the Wedges: Preheat oven to 220 degrees Celsius, fan grill.
  • STEP 4
    Cut pita pocket in half, length ways.
  • STEP 5
    Mix all ingredients together in a cup and
  • STEP 6
    Spread mixture evenly all over pita.
  • STEP 7
    Toast the pitta pockets under the grill for approximately 3 minutes or until golden and crispy.

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