Pita bread with paprika hummus

Name: Pita bread with paprika hummus
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 3 red peppers; 150 g Watercress; 1 Garlic clove; 1 small pot of coriander; 1 tin(s) (400 g) Chickpeas; 3-4 Tbsp Olive oil; 7-10 Tbsp juice of 1/2 lemon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp ground cumin; 1 package (400 g) Pita bread; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

3 red peppers
150 g Watercress
1 Garlic clove
1 small pot of coriander
1 tin(s) (400 g) Chickpeas
3-4 Tbsp Olive oil
7-10 Tbsp juice of 1/2 lemon
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp ground cumin
1 package (400 g) Pita bread
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Cut 2 peppers in half, clean, wash and place them on a greased baking tray with the skin side facing upwards. Roast in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 20-30 minutes until the skin turns brown.
2
1 pepper quarter, clean and wash. Cut the bell peppers into thin strips. Wash and clean the watercress. Peel and roughly chop the garlic. Wash coriander, shake dry and chop the upper 1/3 of the stalks coarsely.
3
Place the chickpeas in a sieve, rinse under cold water and drain well.
4
Take the peppers out of the oven, cover with foil and let them rest for about 15 minutes. Peel the skin off the peppers. Puree the skinned peppers, olive oil, chickpeas, about 1/2 of the coriander, lemon juice and garlic and season with salt, pepper and cumin.
5
Toast the pita bread and cut it open. Fill with hummus, cress and pepper strips and sprinkle with the remaining coriander.