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Healthy Dipping Bread with Chickpea and Red Pepper Dip
Ingredients
- Pittas
- 1 large egg
- ¼ cup of water
- 1 tbsp Protein World coconut oil
- 1 tbsp coconut flour
- ¼ cup almond flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/8 tsp sea salt
- 1/8 tsp bicarbonate of soda
- 1 tsp harissa
- For the dip
- 2 roasted, deseeded red peppers, chopped (from a jar is fine)
- 390g can chickpeas, drained and rinsed
- 1 garlic clove, crushed
- 4 tbsp extra-virgin olive oil
- squeeze lemon juice
- 1tsp harissa
- Small handful chopped fresh coriander
Nutritional Info
- Nutrition Per Serving
- Calories 247
- Protein 7g
- Carbohydrates 17g
- Sugars 2g
- Fibre 7g
- Fat 15g
Method
- Pittas
- Preheat oven to 180 C
- Whisk together egg, coconut oil and water in a large bowl
- Add dry ingredients and mix well to form a batter
- Using a knife, spread two equal portions onto a baking sheet lined with parchment paper
- Spread each one into 5-6 inches rouns
- Bake for 18-20 minutes in the oven
- Enjoy with dip!
- Dip
- Place the chickpeas in a food processor with the garlic, olive oil, lemon juice, red peppers and coriander. Blitz to taste. Season to taste
- Serve in a bowl with pitta breads
- serves 2
