Meze with pitta fingers Recipe

Meze with pitta fingers Recipe

  • 1 roasted red pepper from a jar, sliced
  • 1 clove garlic, sliced
  • 2 tbsp olive oil
  • sprig of thyme
  • handful of pitted olives
  • sea salt and freshly ground black pepper
  • 110g/4oz of Greek yoghurt
  • ¼ cucumber, grated
  • 2 pitta breads, toasted and cut into strips
  • 400g/14oz can of chickpeas, rinsed and drained
  • 2 garlic cloves
  • ½ tsp sesame oil
  • 1 tbsp sesame seeds
  • ½ lemon, juice only
  • sea salt and freshly ground black pepper
  • olive oil, to taste
  1. Place the pepper, garlic, oil and thyme into a saucepan and cook gently for ten minutes over a low heat.
  2. Season with sea salt and freshly ground black pepper and add the olives.
  3. Meanwhile, mix together the yoghurt and cucumber in a bowl, set aside.
  4. For the hummus, place all the ingredients except the oil into a food processor and blend to a paste. Add the oil with the blender running to create a paste to your desired consistency.
  5. Decorate a plate with the pitta fingers, add the roasted pepper, hummus and yoghurt dip and serve.
Recipe of the Day|