Modern
The Frugal Foodie
From
The Frugal Foodie
season
2
episode
4
Hummus & Lebanese Bread Chips
With
Steph De Sousa
SERVES
12
Ingredients
Hummus: 1 x 420g tin chickpeas
Hummus: 1 garlic clove
Hummus: juice of 1/2 lemon
Hummus: 2 tbsp tahini
Hummus: 1/4 cup water
Chips: 1 packet Lebanese bread
Chips: 1 tbsp ground cumin
Chips: 1 tbsp garlic salt
Chips: olive oil spray
Method
Cut the Lebanese bread into chip-sized pieces and lay them out on a board.
Give them a generous spray with olive oil and massage with your hands, then sprinkle over the cumin and garlic salt.
Place a liner in the air fryer and cook the chips at 200°C for 10 minutes. Shake the basket halfway through and check around the 7-minute mark so they don't get too dark. Once golden and crispy, they're ready.
Drain the chickpeas and discard the liquid.
Add the chickpeas, tahini, garlic, lemon juice and water to the food processor.
Whizz everything for about 2 minutes until super smooth and creamy.
If it looks a little thick, add a splash of water and blitz again.
Place the chips on a plate and serve with hummus.
Steph De Sousa
Steph De Sousa cooks as The Frugal Foodie, building recipes around what's already in the pantry and the produce nobody wants to throw out. Her style is straightforward and budget-aware without being austere: roast vegetable peelings, second-day rice, a freezer worked properly. She brings practical home rhythms to Savour and Wander.
Inspiration Starts Here
Join the Savour & Wander Club for recipes, travel notes and first access to future member content.
