Heat oven to 190C/170C fan/gas 5. Split 6 pittas horizontally into two circles, then cut each into 6 triangles. Lay them in a single layer, rough side up, on 2 or 3 baking sheets. Use a pastry brush to brush the pitta triangles with olive oil, then sprinkle with fennel seeds and a pinch of sea salt. Bake for 10-15 mins, until golden. Leave to cool on the tray.
I like to use
Harissa (in jars
from delis and
but with a
Some tubes of
harissa can be
– use extra
and olive oil
Put three-quarters of the chickpeas in a
food processor with 3 tbsp olive oil, garlic
and half a cupful of water. Blitz until smooth,
adding a little more water if necessary to
make a thick cream consistency. Add the
rest of the chickpeas, then whizz again
for a few secs until nobbly. Season with
salt and a good squeeze of lemon juice.
Mix together the harissa and tomato
purée with the rest of the olive oil. Drizzle
over the houmous to serve.