- 2 (160g) wholemeal pitta breads
- 1 tablespoon lemon juice
- 1/2 (40g) brown onion, chopped finely
- 1 clove garlic, crushed
- 1/2 teaspoon ground cumin
- 200 gram (6½ ounces) canned chickpeas (garbanzo beans), rinsed, drained
- 1/4 cup (60ml) low-fat milk
- 1/4 teaspoon sesame oil
- 2 teaspoon fresh coriander (cilantro), finely chopped
- 1Preheat oven to 180°C (160°C fan forced).
- 2Cut bread into thin triangles, place on oven tray. Bake for 8 minutes or until crisp.
- 3Meanwhile, combine juice, onion and garlic in a small frying pan, cook over medium heat, stirring, for 4 minutes or until onion softens.
- 4Blend or process onion mixture with cumin, chickpeas, milk and oil until smooth, stir in coriander.
- 5Serve hummus with pitta crisps.
The Latest from Australian Women's Weekly Food
- 20 homemade muesli bars and snack barsToday 5:29am
- 25 pasta recipesToday 1:08am
- Garlic prawns with sourdough toastToday 12:23am
- Classic lamingtonsYesterday 8:00pm
- Slow-cooker mushroom risottoYesterday 1:00pm
- 22 salad recipes that are surprisingly excitingYesterday 1:00pm
- Thermomix Swedish meatballs with gravy and horseradish mashYesterday 1:00pm
- 22 healthy snacks to get you through the dayYesterday 1:00pm
- 17 sensational seafood stews and casserolesYesterday 1:00pm
- Thai beef saladYesterday 1:00pm
- Healthy quinoa saladsYesterday 1:00pm
- 36 vegan dinners for the familyYesterday 1:00pm
- 23 fish cakes recipes for easy dinnersYesterday 1:00pm
- DukkahJan 13, 2022