400g / 14 oz canned chickpeas, drained and liquid reserved
1 garlic clove, chopped
3 tbsp olive oil
2 tbsp tahini
juice of 1/2 lemon
pinch of paprika
2-4 pitta breads
1 tsp vinegar
1/2 tsp Dijon mustard
1/4 iceberg lettuce, finely shredded
1 spring onion, chopped
1/2 yellow pepper, de seeded and chopped
1 large tomato, de seeded and chopped
5cm / 2-inch piece cucumber, chopped
1 carrot, peeled and grated pepper |
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To make the hummus, put the chickpeas, garlic, 2 tablespoons of the oil, the tahini, lemon juice
and a little of the chickpea liquid in a blender or food processor and blend until smooth and
creamy. Season to taste with pepper and the paprika.
If serving at home, heat the pitta breads according to the packet instructions and split each
one to create a pocket.
To make the dressing, whisk the remaining oil with the vinegar and mustard, and pepper to taste,
in a jug.
Mix all the salad ingredients together in a bowl, add the dressing and toss well to coat. Smear
the inside of the pitta pockets with the hummus, fill with the salad and serve. For a lunch box,
smear the inside of the unheated pitta pockets with hummus, fill with the undressed salad and wrap
well in foil.
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