Lemon & Thyme Baked Hummus with Olives & Pita
PREP 10 MIN•COOK 20 MIN
DF
EF
GF
NS
NF
VE
V
Number of servings
2
1⁄3 tin of chickpeas (400g tin) drained & rinsed
2⁄3 tbs hulled tahini
1 1⁄3 sprig of fresh thyme leaves stripped, plus extra for topping
1⁄3 garlic clove
1⁄3 lemon juiced & half zested
salt & pepper to taste
2⁄3 tbs water
2⁄3 wholemeal pita bread or pocket, small (50g) (or gluten free) to serve
1⁄3 spray olive oil
2 2⁄3 green olives pitted & sliced
Preheat oven to 180°C/fan 160°C/gas 4.
Combine chickpeas, tahini, thyme, garlic, lemon juice and zest, salt and pepper with water in a food processor until smooth, adjusting with more water if required. Pour into an ovenproof dish and bake for 15-20 minutes.
Spray pita with oil, cut into triangles and toast in the oven for 5 minutes.
Top hummus with olives, extra thyme and serve with pita.
Energy (kJ)
608 kJ / 145 cals
Protein
6 g
Fat
6.5 g
Sat. Fat
1 g
Carbs
13.6 g
Sugar
1.5 g
Fiber
3.4 g
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