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Meze with pitta fingers

Preparation time

less than 30 mins

Cooking time

less than 10 mins

Serves

Serves 2

Dietary

Vegetarian

By Paul Rankin

From Ready Steady Cook

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

Method

Place the pepper, garlic, oil and thyme into a saucepan and cook gently for ten minutes over a low heat.
Season with sea salt and freshly ground black pepper and add the olives.
Meanwhile, mix together the yoghurt and cucumber in a bowl, set aside.
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.
Decorate a plate with the pitta fingers, add the roasted pepper, hummus and yoghurt dip and serve.