Baked lemon ricotta hummus with pitta

Simple, easy and delicious! These vegetarian pittas are great for lunch and perfect for work.

  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
Baked lemon ricotta hummus with pitta


Baked lemon ricotta hummus with pitta
  • 3 medium lemons (420g)
  • 400 gram canned chickpeas, rinsed, drained
  • 1/3 cup (90g) tahini
  • 1/4 teaspoon smoked paprika
  • 1 2/3 cup (400g) soft fresh ricotta
  • 2 tablespoon olive oil
  • 1/4 cup (30g) dukkah
  • 4 large pitta breads (320g)
  • 40 gram butter
  • 1 medium telegraph cucumber (170g), chopped finely
  • 1/2 cup fresh mint leaves, coarsely chopped


Baked lemon ricotta hummus with pitta
  • 1
    Preheat oven to 200°C (180°C fan). Push 15cm squares of baking paper into four ⅔-cup (160ml) ovenproof ramekins; place on an oven tray.
  • 2
    Squeeze ¼ cup juice from two of the lemons. Cut remaining lemon into quarters.
  • 3
    Process juice, chickpeas, tahini, paprika, 1 cup of the ricotta and half the oil until combined. Divide mixture into ramekins. Sprinkle each with 1 teaspoon dukkah. Bake for 20 minutes or until puffed and golden; cool.
  • 4
    Spread remaining ricotta over pittas; sprinkle with remaining dukkah. Fold pittas in half.
  • 5
    Melt half the butter in a large frying pan. Cook pittas, one at a time, until brown both sides, adding the remaining butter as required. Cut pittas into wide strips.
  • 6
    Combine cucumber with mint and remaining oil in a small bowl; season to taste. Serve with baked ricotta and pitta strips


At work, microwave baked ricotta on MEDIUM (50%) for 1 minute until warmed through. Toast pitta in a toaster or heated sandwich press until browned. Serve with cucumber and mint salad and lemon wedges.

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