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About this recipe: This simple, easy-to-prepare snack is surprisingly rich in heart-healthy nutrients. Soft pitta breads are transformed into crisp fingers by grilling. They pair perfectly with the creamy houmous dip.
Aubergine dip: Grill 2 medium aubergines, turning frequently, until soft and charred. Put in a plastic bag and leave until cool enough to handle. Cut into quarters and peel. Leave the flesh to drain in a colander for 15 minutes, then gently squeeze out remaining liquid. Purée the flesh in a food processor with 1 crushed garlic clove, 1 tsp ground cumin, the juice of 1 lemon, 4 tbsp tahini paste, 1 tbsp olive oil, 2 tbsp chopped fresh mint, and pepper to taste. Garnish with cayenne pepper and small fresh mint leaves.
Lebanese flat bread: Slit the pitta breads round the edge and pull the halves apart. Put 2 tbsp poppy seeds, 2 tbsp toasted sesame seeds and 2 tbsp chopped fresh thyme in a mortar. Crush lightly with a pestle. Stir in 3 tbsp olive oil. Spread over the inner sides of the bread halves. Grill until golden brown. Leave to cool. Break into dipping-size pieces.