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45 mins

Takeaway Favourites Without the Calories
133 Calories per serving

Serves 6
Prep: 8–10 minutes

Posted by Orion Books Published See Orion Books's 81 projects » © 2023 Justine Pattison / Orion Books · Reproduced with permission. · Takeaway Favourites - all published by Orion Books in paperback & eBook, priced £14.99/£7.99 in March 2015. Photography by Cristian Barnett For further information, go to www.orionbooks.co.uk
  • Step 1

    Mezze is a popular way of eating in the Mediterranean, with lots of little plates and dips. Serve the dips with pitta crisps and lots of crunchy vegetables.

  • Step 2

    Heat the oil in a small saucepan over a medium-high heat. Add the pepper, cover with a lid and fry for 10 minutes. Remove the lid every few minutes and stir, adding a splash of water if it is beginning to stick. Add the garlic and chilli flakes. Cook for another 2–3 minutes or until the pepper is soft.

  • Step 3

    Remove the pan from the heat, add half the chickpeas to the pan and blitz with a stick blender until almost smooth. Add the remaining chickpeas, lemon juice and lots of salt and pepper. Blend until almost smooth. Cool then adjust the seasoning.

  • Step 4

    To make the pitta crisps, cut the pitta bread into strips and place on a baking tray. Spray with a little oil and season with salt and pepper. Finely chop the herbs and scatter on top. Bake in a preheated oven at 220°C/Fan 200°C/Gas 7 for 10 minutes or until crisp and golden.

  • Step 5

    Baba ganoush: Preheat the oven to 220°C/Fan 200°C/Gas 7.
    Halve 2 aubergines and make a few incisions into the flesh side with a sharp knife. Cut 3 garlic cloves into 4 slices each and push them deep into the flesh. Brush very lightly with oil and bake, flesh side up, on a baking tray for 35 minutes or until golden brown and very soft. When cool enough to handle, scoop the flesh into a food processor and add 1 tablespoon tahini and 2 tablespoons fresh lemon juice. Blitz until almost smooth. Serve when cool, sprinkled with a few lightly toasted cumin seeds. Serves 6. Calories per serving: 30

  • Step 6

    Minted beetroot dip: Blitz 300g drained and quartered cooked beetroots, 3 tablespoons fat-free natural yoghurt, 1 tablespoon mint sauce, 1 tablespoon extra virgin olive oil, 1/2 teaspoon ground cumin, and 1/2 teaspoon flaked sea salt and plenty of ground black pepper in a food processor until smooth. Chill before serving. Serves 6. Calories per serving: 46

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