Red Pepper Hummus And Pitta Crisps

Takeaway Favourites Without the Calories

https://www.cutoutandkeep.net/projects/red-pepper-hummus-and-pitta-crisps • Posted by Orion Books

133 Calories per serving Serves 6 Prep: 8–10 minutes

You will need

1 tsp Olive Oil 1 Red Pepper , deseeded and sliced into thin strips 1 Garlic clove Large pinch dried Chilli Flakes 400 g Can Chickpeas , drained and rinsed 1 tbsp Freshly squeezed Lemon Juice Flaked Sea Salt Freshly Ground Black Pepper
For the Pitta crisps
2 Large Pitta Bread s (each about 85g) Oil , for brushing or spraying 1 Bushy Thyme sprig, leaves removed 1 Rosemary stalk, leaves removed

Project Budget

Time

Difficulty

Description

133 Calories per serving Serves 6 Prep: 8–10 minutes

Instructions

1. Mezze is a popular way of eating in the Mediterranean, with lots of little plates and dips. Serve the dips with pitta crisps and lots of crunchy vegetables.

2. Heat the oil in a small saucepan over a medium-high heat. Add the pepper, cover with a lid and fry for 10 minutes. Remove the lid every few minutes and stir, adding a splash of water if it is beginning to stick. Add the garlic and chilli flakes. Cook for another 2–3 minutes or until the pepper is soft.

3. Remove the pan from the heat, add half the chickpeas to the pan and blitz with a stick blender until almost smooth. Add the remaining chickpeas, lemon juice and lots of salt and pepper. Blend until almost smooth. Cool then adjust the seasoning.

4. To make the pitta crisps, cut the pitta bread into strips and place on a baking tray. Spray with a little oil and season with salt and pepper. Finely chop the herbs and scatter on top. Bake in a preheated oven at 220°C/Fan 200°C/Gas 7 for 10 minutes or until crisp and golden.

5. Baba ganoush: Preheat the oven to 220°C/Fan 200°C/Gas 7. Halve 2 aubergines and make a few incisions into the flesh side with a sharp knife. Cut 3 garlic cloves into 4 slices each and push them deep into the flesh. Brush very lightly with oil and bake, flesh side up, on a baking tray for 35 minutes or until golden brown and very soft. When cool enough to handle, scoop the flesh into a food processor and add 1 tablespoon tahini and 2 tablespoons fresh lemon juice. Blitz until almost smooth. Serve when cool, sprinkled with a few lightly toasted cumin seeds. Serves 6. Calories per serving: 30

6. Minted beetroot dip: Blitz 300g drained and quartered cooked beetroots, 3 tablespoons fat-free natural yoghurt, 1 tablespoon mint sauce, 1 tablespoon extra virgin olive oil, 1/2 teaspoon ground cumin, and 1/2 teaspoon flaked sea salt and plenty of ground black pepper in a food processor until smooth. Chill before serving. Serves 6. Calories per serving: 46