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Ingredients |
2 garlic cloves, roughly chopped
2 mild red chilies, seeded and roughly chopped
large bunch cilantro, roughly chopped
2x15 oz cans chick peas, drained
juice of 1 lime
4 tbsp olive oil
salt and groundblack pepper
For the crispy garlic pita:
3 tbsp olive oil
2 garlic cloves, crushed
2 tbsp chopped fresh parsley
4 white pita breads
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Method:
1. Place the garlic, chilies, and cilantro in a
food processor and whiz until finely chopped. Add the chick peas and whiz
until well blended. |
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2. 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. 3.
Meanwhile, mix together the olive oil, garlic, and parsley and season.
Heat one side of the pita breads, under a hot broiler 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.
4. When cool, break into pieces and serve with the
yummy hummus. |
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