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HOMEMADE PITTA CHIPS
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
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Directions
- 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.
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