Pitta chips with chickpea and avocado houmous
A healthy alternative to crisps and dip
- 30 minutes
- Serves 4
- 1 of 5 a day


Recipe by: Gopi Chandratheva
| Nutritionist
Ingredients
- 1 pack of wholemeal pitta bread
- 1 tin of chickpeas drained
- 1 ripe avocado
- 1 lemon juiced
- 1 teaspoon tahini
- 1 tablespoon avocado oil or extra virgin olive oil
- Handful of coriander
Method
- Pre heat oven gas mark 4 or 180 degrees.
- Cut the pitta bread into triangles, place on a baking tray and brush with some of the avocado oil.
- Bake in the oven for 10-15 minutes until crisp and golden.
- For the hummus simply pulse/blend all the avocado, chickpeas, lemon, tahini and remaining oil until creamy/lumpy texture. Season with black pepper.
- Garnish with coriander, take a big dip with the pitta bread and munch.
Save money and time by using frozen prawns: they can be defrosted quickly in cold water.
For a flavour boost, add garlic powder to the mayonnaise. Spices like paprika, or fresh lemon or lime juice also work well.
Why not try
Diet, weight and cancer
Learn about our cancer prevention research