Meze with pitta fingers
Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
Dietary Vegetarian
From Ready Steady Cook
Method
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Place the pepper, garlic, oil and thyme into a saucepan and cook gently for ten minutes over a low heat.
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Season with sea salt and freshly ground black pepper and add the olives.
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Meanwhile, mix together the yoghurt and cucumber in a bowl, set aside.
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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.
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Decorate a plate with the pitta fingers, add the roasted pepper, hummus and yoghurt dip and serve.
Ingredients
- 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
For the hummus
- 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
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