Pita Wedges with Hummus

Pita Wedges with Hummus

Hummus makes an excellent dip and is so easy to make, all you need is just a few ingredients and a food processor or blender. The pita bread is especially good if you cook the wedges on the barbecue, when I cook them are usually demolished before I get to them.

10-12 Portions
Prep: 10-15 minutes
Cook: 5 minutes



  • 2 x 400g canned chickpea
  • 6 tbsp. of tahini
  • Juice of 2 lemons
  • 4 cloves garlic, crushed
  • 6 tbsp. olive oil
  • maldon salt or a similar sea salt flake

To Serve

  • 1 tbsp. chopped flat leaf parsley
  • pinch of paprika

Pita Wedges

  • 10-12 oval shaped pita bread (medium)
  • 4tbsp olive oil
  • 2 tsp. smoked paprika
  • Maldon Salt and Pepper


  1. Hummus: Place the first 5 ingredients with a pinch of salt in a food processor or mortar and pestle and blend until you have a thick smooth mixture. You may need to add a little more lemon juice or water and salt to taste. Serve or place in a sealed container and refrigerate until ready to serve. The dip will keep for up to 5 days if stored in a sealed container in the refrigerator.
  2. Pita Bread Wedges: Cut the pita bread into 4 or more wedges. Mix the oils together with the paprika and seasoning in a large bowl. Toss the bread in the oil so that it is well coated but not saturated. Cook the wedges on a hot barbecue, grill pan or under a hot grill for 1-2 minutes on each side, until crisp and golden. Serve the wedges hot or cold.
  3. To serve: Bring the dip to room temperature if refrigerated. Place the dip in a bowl sprinkled with parsley and paprika. Serve with pita bread wedges.