1. Preheat oven to 200 ̊/180 ̊C fan/gas mark 4.

  2. Warm the pitta breads in the oven for 2-3 minutes until puffed up.

  3.  Once the pitta breads are cool enough to touch, use a knife to open them up and separate into halves.

  4. Place the olive oil and seasoning into a small bowl and stir to combine. Use a pastry brush to brush the season oil over the cut sides of the pitta bread.

  5. Slice the pitta breads in half lengthwise, then cut each half into little triangles.

  6. Spread the triangles out on a large baking tray, in one even layer. Sprinkle with the sesame seeds. Bake for 10-12 minutes or until crisp. Allow to cool completely. 

  7. To make the hummus, cook the peas in a pan of boiling water for two minutes. Drain and run under cold water, then drain again.

  8.  In a food processor, combine all but a handful of the peas with the garlic, the chickpeas with their liquid, the lemon zest and juice, the olive oil and tahini. Whizz until smooth, then season to taste.

  9. Place the hummus in a small tub or jar and pop it in a lunch box with the pitta crisps. 

Nutrition Facts

Per serving: 298kcals, 16.7g fat (2.3g saturated), 28.2g carbs (3.8g sugars), 10.1g protein, 7.4g fibre, 0.064g sodium

DipsDairy-freeCanapésDiabetic-friendlyLunch & snacksLow-fatMake it HealthyVegetarian

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