Cumin and butter bean houmous & paprika pitta crisps
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Easy
- June 2008

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Serves 4
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Hands on time 15 mins, plus 8-10 mins baking time
Healthy, nutritious and delicious. This simple cumin and butter bean houmous recipe is a great vegetarian snack.
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Dairy-free recipes
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Vegan recipes
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Vegetarian recipes
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
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.
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delicious. tips
If you can’t find mirin, substitute with 2 tablespoons dry sherry mixed with 1 teaspoon caster sugar.
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