Cumin and butter bean houmous with paprika pitta crisps

  • Portion size: Serves 4
  • Hands on time 15 mins, plus 8-10 mins baking time
  • Difficulty: easy

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.

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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

  1. 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.
  2. 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.
  3. 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.
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Nutrition

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

Quick wins & tips

If you can’t find mirin, substitute with 2 tablespoons dry sherry mixed with 1 teaspoon caster sugar.

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