Lunch Box Pepper Hummus with Crispy Za'atar Pitta
Bring a ready made lunch box with fresh homemade roasted pepper hummus to your next picnic – it’s perfect for scooping up with crispy pitta bread.
Substitute:
- No peppers? Use aubergine.
- No carrots? Try with cucumber.
- No eggs? Use any protein of your choice instead.
- No zaatar? Use a mixture of sesame seeds and dried oregano.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
3 Peppers
150 g chickpeas (from a can)
2 tbsp lemon juice
2 Pitta bread
olive oil
1 tbsp Zaatar
salt & pepper
For serving:
2 carrots (cut into small batons )
2 Hard boiled eggs
Recipe:
Heat the oven to 200C/180 c fan/gas mark 6. Deseed the peppers and cut them into chunks. Place in a large baking tray, drizzle with 2 tbsp olive and season with a pinch of salt and pepper. Roast for 20-25 minutes, until tender and lightly charred.
Meanwhile, slice the pittas into triangles and place on a large baking tray. Drizzle with olive oil and season with zaatar, salt and pepper. Toss well to coat and bake for 10-15 minutes until crisp. Set aside to cool.
Add the roasted peppers, chickpeas and lemon juice to a food processor. Blend until smooth, then season to taste with salt and pepper.
Divide the pepper hummus into lunch boxes, then add the pitta chips, crudites and hard boiled eggs.
How to store
Store in the fridge for up to 3 days. The pepper hummus can be stored in the freezer for up to 1 month.
