Pita Crisps And Bean Dip Recipe

Introduce tasty healthier options in your children's luncboxes. Prepared and stored in advance, it is easy to pack in the morning.

Difficulty

Prep Time

10 minutes

Cooking Time

10 minutes

Serves

Serves: 6
Print Recipe

Recipe Ingredients

  • 1 pack SPAR Freshline brown pita breads (x 6)
  • olive oil spray

Herb-Cheese mix

  • 6 ml dried Italian herbs
  • 1 ml SPAR Garlic & Parsley salt
  • 30 ml finely grated parmesan cheese

Recipe Method

  1. Combine the herb-cheese mix ingredients and store in an airtight container, ready to use when you need it.
  2. Using SPAR Good Living kitchen scissors, cut each pita bread in half through the two layers, to obtain 2 flat rounds.*see hints and tips
  3. Spray liberally with olive oil spray or brush lightly with olive oil, and sprinkle evenly with herb mix to adhere to the oil.
  4. Microwave one round at a time for 75 seconds each and cut into 6 wedges immediately. Repeat the cooking process until they are all done.
  5. Allow to cool uncovered, wrap portions with either SPAR aluminium foil or clingfilm, and store in an airtight container ready to pop into lunchboxes.

Bean Dip

 
  1. Puree a can of drained cannelini beans with a touch of crushed garlic and 30 ml SPAR lemon juice.
  2. Slowly stir in 100 ml SPAR olive oil in small amounts at a time, until a creamy dip is obtained.
  3. Season with a dash of ground cumin, salt and pepper to taste.
  4. Store any leftover in the fridge and use within 3 days.

Hints & Tips

If the pita breads are stubbornly difficult to cut, give them each a quick 15 - 20 second burst in the microwave to puff them up and make cutting between the two layers easy.
 
Store any un-used pita crisps in an airtight container and use within 2 days. To crispen again, microwave in 30 second bursts until as you require.
 
Swop cannellini beans for SPAR butter beans.

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