Coriander hummus with crispy garlic pitta

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Coriander hummus with crispy garlic pitta

2 garlic cloves, roughly chopped

2 mild red chillies, seeded and roughly chopped

large bunch fresh coriander, roughly chopped

2 x 15oz cans chickpeas, drained

juice of 1 lime

4tbsp/60ml/2fl oz olive oil

salt and freshly ground black pepper

For the Crispy Garlic Pitta:

3 tbsp olive oil

2 garlic cloves, crushed

2 tbsp fresh parsley, chopped

4 white pitta breads

 

 

 

1. Place the garlic, chillies and coriander in a food processor and whizz until

finely chopped. Add the chickpeas and whizz until well blended.

2. With the motor running, squeeze in the lime juice and drizzle in the olive

oil to make a fairly coarse paste. Season well to taste and spoon into a serving

bowl.

3. Meanwhile, mix together the olive oil, garlic and parsley and season. Heat

one side of the pitta breads under a hot grill for about 1 minute until well

browned.

4. Turn over the bread, then use a knife to slash the softer surface 4-5 times

without cutting through the bread. Brush with the herb and oil mixture and

return to the grill until bubbling and toasted (about 1 minute).

5. When cool, break into pieces and serve with the yummy hummus.

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Serves 6

Preparation time less than 30 mins

Cooking time less than 10 mins

 

Ainsley Harriott: Ainsley's Gourmet Express

Format by Chupa Babi in MC

Source: BBC Food

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