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Creamy Hummus with Toasted Pitas


Jan 30th 2012, 11:20

Serves 4-6

It’s easier than you think to make your own hummus, which keeps well in the fridge for a few days.

2 tins Rhodes Chickpeas
80ml olive oil
3 garlic cloves, finely chopped
Salt and freshly ground black pepper
30ml chopped parsley
Juice and zest of 1 lemon
Pita breads

Drain the chickpeas, reserving the liquid. Add the chickpeas, olive oil, garlic, salt, pepper, parsley, lemon juice and zest to a food processor and pulse until fine. Season to taste and set aside. Heat a griddle pan and toast the pita breads until golden brown. Cut the pitas into triangles and serve with the hummus.

* If the hummus is too stiff, add a little of the reserved chickpea liquid to make a smoother consistency.
* Stir a teaspoon of hummus into chicken curry to add extra flavour.  

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