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Cumin and butter bean houmous with paprika pitta crisps

Published: 31 May 08
Updated: 18 Mar 24

Healthy, nutritious and delicious. This simple cumin and butter bean houmous recipe served with paprika-flecked pitta crisps is a great plant-based snack.

For homemade dip in a hurry, try our quick houmous recipe.

Easy
June 2008

Test kitchen approved

Serves 4
Hands on time 15 mins, plus 8-10 mins baking time

Healthy, nutritious and delicious. This simple cumin and butter bean houmous recipe served with paprika-flecked pitta crisps is a great plant-based snack.

For homemade dip in a hurry, try our quick houmous recipe.

Nutrition: per serving

Calories: 426kcals
Fat: 8.6g (1.2g saturated)
Protein: 24.1g
Carbohydrates: 65.5g (10g sugars)
Salt: 2.3g

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Ingredients

3 wholemeal pittas
½ tsp paprika
1 tbsp cumin seeds
2 tbsp sesame seeds
2 x 420g cans butter beans, drained and rinsed
4 tbsp Clearspring sweet white miso (from Sainsbury’s Special Selection and health food shops)
2 large garlic cloves
2 tbsp mirin (see tip)
1 tbsp lemon juice, to taste
2 tbsp low-fat dressing (we like English Provender Co Balsamic Italian Dressing)
3 little gem lettuces, leaves separated and torn
4 ripe vine tomatoes, chopped
½ cucumber, diced
Bunch of radishes, trimmed and thinly sliced

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Method

Preheat the oven to 200°C/fan180°C/gas 6. Split each pitta and cut into triangles. Sprinkle with the paprika and put on 1-2 baking sheets. Bake for 8-10 minutes or until crisp.
Meanwhile, toast the cumin and sesame seeds in a dry frying pan over a medium heat for 2-3 minutes, until the seeds start to pop. Tip into a food processor with the butter beans, miso, garlic and mirin. Add 100ml water and blend until smooth. Season and add the lemon juice to taste.
Place the low-fat dressing in a large bowl. Add the lettuce, tomatoes, cucumber and radishes and toss well together. Serve the salad with the butter bean houmous and pitta crisps.