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Hummus Chilli Pockets

VIEWS 1620

Energy (kcal) - 156

Protein (g) - 6

Carbohydrate (g) - 25

Fat (g) - 5

Khyati's Health-O-Meter Says:

Hummus is usually a Middle East dish and is usually eaten as a spread or dip. Its nutritional benefits can be rooted from each of its ingredients. The chickpeas being low in fats, makes it a favorite for even the vegetarians. White sesame seeds or tahini adds on to the protein content of the recipe, while the healthy olive oil being high in monounsaturated fats helps regulate cholesterol improving heart health.The extra fiber in the pita bread slows down the digestion releasing sugars into the bloodstream at a slower rate.


  • Whole grain Pita bread - 1
  • Yellow zucchini - 1 medium
  • Green zucchini - 1 medium
  • Red capsicum - 1 medium
  • Crushed black peppercorns - to taste
  • Alfa Alfa sprouts - for garnishing
  • Oil - ½ tsp

For Chilli hummus:
  • Boiled chickpeas - 15 g
  • Sesame paste - 1 tbsp
  • Lemon juice - squeeze as per taste
  • Red chilli sauce - 1 tbsp
  • Salt - to taste
  • Olive oil - ½ tsp

Step 1 Slice yellow and green zucchini and red capsicum. Heat extra virgin ulive oil in a non-stick grill pan.  Step 2 Place zucchini slices and capsicum pieces on the grill pan. Sprinkle salt and crushed peppercorns and cook till grill marks appear on both the sides.  Step 3 To make chilli hummus, grind together chickpeas, sesame paste, lemon juice, red chilli sauce, salt and ulive oil to a smooth paste. Remove vegetables and keep on a worktop.  Step 4 Place pita bread in the same grill pan and toast till the grill marks appear on both the sides. Slit grilled pita bread without cutting through, spread chilli hummus on the inner side, place some of the grilled vegetables.  Step 5 Place the sandwiches on a serving plate, garnish with alfalfa sprouts and serve immediately.

Hummus Chilli Pockets - BY KHYATI RUPANI

10 FEB 2018
VIEWS 1620


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