Cumin and butter bean houmous with paprika pitta crisps

Table of contents

Cumin and Butter Bean Houmous with Paprika Pitta Crisps

Experience a delightful twist on traditional houmous with this Cumin and Butter Bean Houmous paired with crispy Paprika Pitta Crisps. The earthy flavor of cumin complements the creamy butter beans, creating a smooth and flavorful dip. The paprika pitta crisps add a smoky crunch, making this dish a perfect appetizer or snack.

Serving Size and Yield

Serves approximately 4-6 people as an appetizer.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Ingredients

1 can (400g) butter beans, drained and rinsed
2 tablespoons tahini
2 tablespoons olive oil
1 tablespoon lemon juice
1 clove garlic, minced
1 teaspoon ground cumin
Salt and pepper to taste
4 whole wheat pitta breads
1 tablespoon paprika
2 tablespoons olive oil (for pitta crisps)

Instructions

Prepare the houmous by combining butter beans, tahini, olive oil, lemon juice, garlic, and cumin in a food processor. Blend until smooth.
Season with salt and pepper to taste. Adjust the consistency with a little water if needed.
Preheat the oven to 180°C (350°F).
Cut each pitta bread into 8 triangles.
Mix paprika and olive oil in a small bowl. Brush the mixture over the pitta triangles.
Arrange the pitta triangles on a baking sheet in a single layer.
Bake for 8-10 minutes or until the pitta crisps are golden and crispy.
Serve the houmous in a bowl, garnished with a drizzle of olive oil and a sprinkle of cumin, alongside the paprika pitta crisps.

Additional Notes

For a spicier kick, add a pinch of cayenne pepper to the houmous. You can substitute butter beans with chickpeas for a more traditional houmous flavor. Store any leftover houmous in an airtight container in the refrigerator for up to 3 days.