Food Hospital - Homemade Pitta Chips with Guacamole, Hummus

[herbsandhelpers]

Homemade Pitta Chips with Guacamole, Hummus and Salsa

Serves 6

Prep time: 20 minutes
Cooking time: 10 minutes

Ingredients

For the pitta chips

6 wholemeal or seeded pittas

Sea salt

Olive oil

A pinch of smoked paprika

For the hummus

1 teaspoon cumin seeds

400g tinned chickpeas, rinsed and drained

100ml water

2 tablespoons tahini

Juice of 1 lemon

1 1⁄2 tablespoons extra virgin olive oil

Sea salt and freshly ground black pepper

For the salsa

5 tomatoes, finely diced

1⁄2 red onion, finely chopped

2 cloves garlic, crushed

1 red chilli, deseeded and finely diced

A handful of black olives pitted

A small handful of capers

A splash of balsamic vinegar

For the guacamole

2 avocados

A small handful of cherry tomatoes, chopped

A small bunch of coriander, leaves picked

The juice of a lime

1 red chilli, deseeded and finely chopped

Method

Preheat the oven to 200°C/180°C fan/gas 6. To make the pitta chips, cut the pittas into bite sized pieces and lay them on a baking tray, sprinkle over the salt and smoked paprika and drizzle with a little olive oil. Toss together and pop into the oven for 8-10 minutes.

To make the hummus, toast the cumin seeds in a pan for a couple of minutes until they smell good. Tip the seeds into the bowl of a food processor with the chickpeas with the water, tahini, lemon juice and olive oil and blend until it’s a consistency you like. If it is a little thick add a little more water. Season to taste with a little sea salt and freshly ground pepper.

To make the salsa put all the ingredients on a big board and chop together with a big knife until it’s how you like it. Season well with salt and pepper.

To make the guacamole, carefully de-stone and mash the avocado, mix in all the other ingredients and season well with salt and pepper.

Serve in three little bowls and dip away.

For more recipes featuring chickpeas, visit the 4Food site