Party Pitta Chips & Loaded Hummus
Crispy gluten free pitta chips served with creamy hummus, fresh Mediterranean toppings and a drizzle of extra virgin olive oil.
Party Pitta Chips
- 4 BFree Stone Baked Pitta Breads, each cut into 5 pieces
- 50ml extra virgin olive oil
- 1 teaspoon garlic powder
- 2 teaspoons za'atar
To Serve
- 2 tubs hummus of choice
- ¼ cucumber, diced
- Mixed olives, sliced
- ¼ red onion, finely diced
- 4–5 radishes, finely diced
- Fresh herbs, such as parsley, dill, coriander or mint, chopped
- ½ teaspoon sumac
- 2 teaspoons black or white sesame seeds
- 4 tablespoons plain Greek yogurt
- Extra virgin olive oil, to drizzle
All ingredients shown in metric. Imperial measurements shown on right for reference.
Preparation
15
minutes
Cooking
15
minutes
Method
Preheat the oven to 180°C (160°C fan) and line a baking tray with baking paper.
Arrange the BFree Stone Baked Pitta pieces on the tray. Brush with the olive oil, sprinkle over the garlic powder and za'atar, then toss to coat evenly.
Bake for 10–15 minutes, turning halfway through, until the pitta chips are crisp and lightly golden. Keep an eye on them to prevent burning.
Meanwhile, spread the hummus onto a large serving platter and swirl through the Greek yogurt.
Top with the cucumber, olives, red onion, radishes and fresh herbs. Finish with the sumac, sesame seeds and a generous drizzle of extra virgin olive oil.
Serve immediately with the warm crispy BFree Stone Baked Pitta Chips.
Nutritional & Dietary
Celery Free
Crustacean Free
Egg Free
Wheat Free
Nut Free
Peanut Free
Oat Free
Lupin Free
Gluten Free
Fish Free
Molluscs Free
Soya Free
Stone Baked Pitta Breads
As used in this recipe