Dill hummus and toasted pita wedges
Recipe by:
Sunny Anderson
5
15
4-6
Easy
- 2 (450g) tins chickpeas, drained
- 60g natural yoghurt
- 4 tbsp olive oil, plus extra for pita
- 60ml lemon juice
- 5g freshly chopped dill leaves, plus extra for garnish
- 1 tsp ground cumin
- 2 tsp hot paprika, plus extra for garnish
- Salt and freshly ground black pepper
- 6 pita pockets
Special Equipment: Food processor
1) Preheat oven to 190C/Gas 5. In a food processor add 1 tin of beans, yoghurt, olive oil, lemon juice, dill, cumin, and paprika. Pulse until smooth. Add the second tin of beans and pulse until beans are incorporated but still chunky. Season with salt and pepper.
1) Preheat oven to 190C/Gas 5. In a food processor add 1 tin of beans, yoghurt, olive oil, lemon juice, dill, cumin, and paprika. Pulse until smooth. Add the second tin of beans and pulse until beans are incorporated but still chunky. Season with salt and pepper.
2) Cut each pita into 6 wedges and place on a baking sheet. Brush lightly with olive oil, sprinkle with salt and bake for 5 mins or until crisp. Serve with hummus garnished with dill and paprika.
