Ingredients

Hummus

• 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

Method

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.