Prep 15 mins
Cook 5 mins
A twist on plain hummus served with garlic pita.
- 2 garlic cloves, roughly chopped
- 2 mild red chilies, seeded and roughly chopped
- 3 tablespoons fresh cilantro, roughly chopped
- 2 (15 ounce) cans garbanzo beans, drained
- 1 lime, juice of, only
- 4 tablespoons olive oil
- salt and pepper
For the Crispy Garlic Pita
- 3 tablespoons olive oil
- 2 garlic cloves, crushed
- 2 tablespoons fresh parsley, chopped
- 4 white pita breads
- Place the garlic, chillies and cilantro in a food processor and whizz until finely chopped.
- Add the garbanzos and whizz until well blended.
- 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.
- Meanwhile, mix together the olive oil, garlic and parsley and season.
- Heat one side of the pita breads under a hot broiler for about 1 minute until well browned.
- 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 broiler until bubbling and toasted (about 1 minute).
- When cool, break into pieces and serve with the hummus.
This is a really nice, "green" alternative to traditional hummus. The cilantro and lime give it a distinct, almost southwest flavor. The garlic pitas are to die for, and really enhance the dish. I'll for sure use them when I make regular hummus, and I could see sprinkling them with a little sea salt and munching them as a snack as well. I used wheat pitas (my nod to healthy eating) and they turned out great.