SERVES 2. 4 and half points
125g drained canned chickpeas; juice of half a lemon; 1 small clove of garlic, crushed; 1 tbsp tahini(sesame seed paste); 1 carrot, cut into fine matchsticks; 1 tbsp fresh orange juice; half a tsp of cumin seeds; 2 tbsp fresh torn coriander; 2 med pittas; pinch of dried mint.
1. Place the chickpeas in a blender with the lemon juice, garlic and tahini. Whizz to a smooth paste, adding 1-2 tbsps of cold water to get a good consistency. Season to taste and set to one side.
2. Combine the carrot, orange juice, cumin and fresh coriander. Season and set to one side. Preheat grill to medium and splash the pittas with water. Sprinkle one side with the mint and grill both sides until golden. Slice and serve immediately with the houmous topped with the carrot salad.
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