Over the years houmous seems to have
become a kids’ staple. There are loads of
versions available in the shops now, but it’s
really simple to make, costs very little, and
you can make sure it’s low in salt (some
bought types are full of it). It’s good with veg
sticks, but I’m rather partial to these crisp pitta
chips, which are a great alternative to crisps.
Heat oven to 180C/fan 160C/gas 4. Slice
each pitta in half so it separates into two
really thin pieces of bread, then cut into
strips or wedges. Lightly grease a shallow
baking tray or sheet and arrange the pitta
slices on top. Cook in the oven for 10 mins
until crisp, then leave to cool. Can be stored
in an airtight container for 4-5 days.
To make the houmous, tip the rinsed
chickpeas into a food processor. Add all the
remaining ingredients and 3 tbsp cold water
and whizz together. Keep adding water, a
tbsp or so at a time, until you get a smooth
spoonable paste. Tip into a bowl and serve.
Can be kept in the fridge for up to 3 days.