During Lent, we avoid meat on Fridays but after several weeks of alternating fish and pizza margheritas, I decided to make hummus and pita chips for a change. It’s a welcome alternative to a salad and is a wonderful fiber-filled snack.
Hummus (serves 4 as a snack)
- 1 225 gram can of chickpeas
- 2 cloves garlic, peeled
- juice from 1 lemon or to taste
- 6 Tbsp. Tahini (sesame paste)
- 3 Tbsp. olive oil
- paprika or cayenne pepper
- freshly ground black pepper
- olive oil for drizzling
- Pita bread, split in the middle and quartered
- Place the sliced pita triangles on a baking sheet. Drizzle with olive oil and bake in a 220C oven for 20 minutes.
- Drain the chickpeas and save 1/2 cup of the liquid. Put the chickpeas in a food processor with the liquid and whiz until it makes a smooth paste.
- Add the tahini, lemon juice, olive oil and garlic. Process until very smooth.
- Season with salt and pepper and cayenne or paprika.
- Scoop into a bowl and flatten out with a spatula.
- Drizzle with olive oil and sprinkle with a bit more paprika or cayenne.
- Serve with the crispy pita chips or with warm pita bread.