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Nutrition: per serving

  • kcal227
  • fat11g
  • saturates1g
  • carbs28g
  • sugars1g
  • fibre3g
  • protein7g
  • salt0.64g
    low

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

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Comments, questions and tips (46)

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Overall rating

A star rating of 3.4 out of 5.36 ratings

breakwater100

A star rating of 1 out of 5.

Awful recipe - produces bland sludge which tastes nothing like hummus. How it’s got a 4* overall rating is strange, as I’m far from the only one to be hugely disappointed!

Obeigh

A star rating of 3 out of 5.

If you follow this recipe to the word you'll end up having something that tastes like little more than a lemon-garlic dressing with a slightly unsettling texture. I picked this option for the advantage of price - and it's nice enough that I'll probably use this recipe in future (student budget,…

amy_natalia

A star rating of 5 out of 5.

This is very nice. Both my kids, 13 year old and 7 year old enjoyed this, even my husband that had a bad experience with hummous some years ago enjoyed it.

anki gatoni

Where is the tahini?

Gill Holmes

My only addition was a sprinkle of paprika on top to serve. Delicious recipe and not too salty.

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