Harrisa tomato hummus with smoked paprika pitta chips

This harrisa tomato hummus with smoked paprika pitta chips is made for your next soiree… or watching the telly… or entertaining the masses,  or maybe when you just need a tasty snack.

  • Prep Time

    10 Minutes
  • Cook Time

    10 Minutes
  • Serves

    6-8 People


for the hummus 

  • 1 400g can chickpeas, drained
  • 4 tablespoons extra virgin olive oil
  • 3 tablespoons tahini
  • lemon juice to taste
  • 1 tablespoon harrisa or hot chilli sauce
  • 1 medium garlic clove crushed
  • 1 tablespoon tomato paste
  • sea salt and pepper to taste

to decorate

  • a pinch of smoked sweet paprika

for the pitta chips 

  • 3 white pitta breads
  • 2 teaspoons smoked sweet paprika
  • 2 teaspoons salt crystals
  • 2 teaspoons black or white sesame seeds

You'll Need

  • Multix Bake
  • Multix Cling


  1. Preheat oven to 170oC Line 2 large oven trays with Multix Bake.
  2. Brush the pitta breads all over with a little olive oil, and scatter lightly with sesame seeds, sea salt and a light dusting of paprika.
  3. Cut the flavoured pitta breads into wedges and transfer in a single layer to the lined large oven trays. Bake in the preheated oven for about 10 minutes or until golden and crisp.
  4. In a food processor add the drained chick peas, tahini, crushed garlic and the remaining (about 2 tablespoons) olive oil and blitz until smooth. Add the tomato paste and harissa, blitz again to fully combine. Season to taste, with lemon juice and salt and pepper. Transfer to the serving dish, wrap in cling film and chill in the fridge until ready to serve.
  5. Serve the dip chilled with a little smoked paprika sprinkled on top, surrounded with crisp smoky pitta chips or your favourite salad vegetables for easy dipping.