Cumin and butter bean houmous with paprika pitta crisps

Name: Cumin and butter bean houmous with paprika pitta crisps
Yield: Serves 4
Cuisine: Greek recipes
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

Published: 31 May 08
Updated: 18 Mar 24

Test kitchen approved

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.

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

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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.

Recipe from June 2008 Issue

Nutrition

Nutrition: per serving

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

delicious. tips

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

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