Family and Kids

Hummus Pitta Pockets

prep 15 mins cook 3 mins
  • 400 g (13 oz) can chickpeas, drained and rinsed
  • 3 tablespoons tahini paste
  • finely grated rind and juice of ½ lemon
  • 1 tablespoon olive oil
  • 3 tablespoons chopped chives (optional)
  • 4 tablespoons water
  • 2 medium carrots, grated
  • ½ cucumber, chopped
  • handful of freshly cut cress
  • 4 wholemeal or white pitta breads

Place the chickpeas in a food processor with the tahini paste and whiz until thick. Add the lemon rind and juice, olive oil, chives and measured water. Whiz again until smooth and creamy.

Toss the carrots, cucumber and cress in a bowl.

Lightly toast the pitta breads for 1 minute in a toaster until warm and slightly 'puffed'. Halve each pitta and fill, while warm, with the hummus and salad. Serve straight away.

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