Spinach And Lemon Hummus With Baked Pitta Chips

Name: Spinach And Lemon Hummus With Baked Pitta Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Spinach and Lemon Hummus; 2 large handfuls of baby spinach leaves; 400g tin chickpeas, drained; 2 lemons, juice and zest; 2 tablespoons tahini; 2 large garlic cloves, crushed; 100ml olive oil; 1/2 teaspoon salt; 4 tablespoon plain greek yogurt; Baked Pitta Chips; 4 pitta breads; 2 tablespoon olive oil; 1 teaspoon paprika; 1/2 teaspoon sea salt

Servings: persons

Spinach and Lemon Hummus
2 large handfuls of baby spinach leaves
400g tin chickpeas, drained
2 lemons, juice and zest
2 tablespoons tahini
2 large garlic cloves, crushed
100ml olive oil
1/2 teaspoon salt
4 tablespoon plain greek yogurt
Baked Pitta Chips
4 pitta breads
2 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon sea salt

1
Wash the spinach and, while still wet, throw into a heavy based pan.
2
Put a lid on, turn the heat on and allow it to steam in its own liquid for a minute or two till wilted.
3
Drain off the cooking liquor in the base of the pan and squeeze out the spinach to remove any remaining liquid.
4
Blend the spinach with all the rest of the hummus ingredients together in a food processor until smooth.
5
Spread thinly across a large plate. Serve with baked pitta chips.
6
Heat the oven to 180C.
7
Cut the pitta breads into small triangles. Lay out on a baking sheet.
8
Drizzle the olive oil over the top. Sprinkle a little paprika and sea salt on to each triangle.
9
Bake in the oven for 10-12 minutes till fragrant and golden.

570

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Spinach and Lemon Hummus, 2 large handfuls of baby spinach leaves, 400g tin chickpeas, drained, 2 lemons, juice and zest, and more.

Yes, Spinach And Lemon Hummus With Baked Pitta Chips falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!