For a mid-afternoon snack, I love hommus on crackers, pita crisps or with celery or carrot sticks. It takes about 5 minutes to whip this up and stores in the fridge in an airtight container for up to 5 days.
Quick and easy hommus
3/4 cup chickpeas, soaked overnight, cooked + 80 ml water
400 g can chickpeas, drained, half the fluid reserved.
1½ tablespoons tahini
Juice of ½ lemon
2 tsp olive oil
1-2 cloves of garlic
You could also add: Cumin, chili flakes, smoked paprika, dukkah, parsley, coriander
Combine all ingredients in a food processor and blend until smooth.
Make your own pita crisps:
I usually have pita bread on hand, but sometimes I notice it’s getting towards its used by date fast so I turn them into pita crisps. Once cool, store your pita crisps in an air tight container or ziplock back for up to 5 days .
Cut your pita bread up into chip-sized triangles. Place on a tray, spray lightly with spray oil, sprinkle with salt and bake for 5-7 minutes at 180°C. For a super-healthy low-sodium version, you can just place your pita triangles on the tray without oil or salt (but, I am a massive salt fiend so this personally isn’t my preferred option!). Be sure to watch your pita crisps carefully as they can brown very quickly.