Pitas with basil hummus

Pitas with basil hummus

Total: 20 Min. | Active: 20 Min.
vegan, lactose-free
Nutritional value / people: 604 kcal
, Fat: 38 g
, Carbohydrate: 44 g
, Protein: 14 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 tin chickpeas (approx. 400 g), rinsed, drained
1 bunch basil, roughly chopped, approx. 4 tbsp set aside
1 tbsp herbal vinegar
5 tbsp olive oil
2 tbsp water
½ tsp salt


oil for frying
2 pita breads
½ cucumber, halved lengthways, then finely sliced
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How it's done

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Place the chickpeas in a blending cup along with all the other ingredients, puree until smooth.


Heat the oil in a frying pan, stir fry the reserved chickpeas for approx. 5 mins., remove. Toast the pita breads in the same pan for approx. 1 min. on each side until golden brown. Spread the hummus, chickpeas, cucumber and reserved basil on top of the pita breads.

Good to know
Tip: Use wild garlic instead of basilc.

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