- 1 garlic clove
- 400g can chickpeas, drained
- 2 tbsp lemon juice
- 2 tbsp peanut butter
- 1 tbsp olive oil
- 1 red and 1 yellow pepper
- 1 carrot
- 2 wholemeal pittas
- 2 level tsp sesame seeds
- 1/2 level tsp paprika
This recipe is part of our 'Cooking with kids' feature and has instructions for children.
Cut the end off the garlic, then peel and finely chop the clove. Put in a bowl with the chickpeas, lemon juice, peanut butter and oil.
With adult supervision, use a handheld blender to blitz the ingredients together.
Halve and de-seed the peppers and cut into thick slices. Cut the top and bottom off the carrot, then peel and slice into thick sticks.
Put the pitta breads on a baking sheet and sprinkle a little water over them.
Ask an adult to toast the pittas under the grill until puffed up. Slice when cool.
Put the houmous in a bowl and sprinkle on the sesame seeds and paprika. Serve with the peppers, carrots and pittas. The houmous will keep in the fridge, covered, for 2-3 days.