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