Cumin Pitta Wedges With Spicy Houmous
salads & side dishes
|
POINTS® Value: 2.5
Servings: 12
Preparation Time: 17 min
Cooking Time: 10 min
Level of Difficulty: Easy
|
| White beans not only add body to this thick, garlicky puree, they also slash fat grams by allowing us to cut back on tahini (sesame paste). |
Ingredients
|
|
|
6 medium pitta bread, cut into 6 wedges each
|
|
|
1 spray low-fat cooking spray, low fat
|
|
|
2 teaspoon ground cumin
|
|
|
1/2 teaspoon salt
|
|
400 g cooked chick peas, canned, rinsed and drained
|
|
|
400 g cooked butter beans, canned, rinsed and drained (or flageolet beans)
|
|
|
3 tablespoon tahini, sesame paste
|
|
|
6 teaspoon lemon juice, fresh
|
|
|
2 clove garlic, crushed
|
|
|
1 teaspoon tabasco pepper sauce
|
Instructions
- Preheat oven to Gas Mark 6/400ºF/200ºC. Coat a large baking sheet with cooking spray.
- Place pitta wedges on baking sheet and lightly coat with cooking spray; sprinkle with cumin and salt. Bake until golden brown, about 8 to 10 minutes.
- Meanwhile, to make houmous, combine remaining ingredients in a food processor and process until smooth. If you don't have a food processor, use a blender or mash the ingredients together with a fork.
- Serve houmous with pitta wedges on the side.
WeightWatchers.co.uk Recipes
craving more delicious recipe ideas?
 Learn how to access over 500 delicious recipes
|