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Toasted Pitta and Dips

with Tomato Salsa, Houmous and Guac | Perfect for sharing

Recipe Development TeamUpdated on November 03, 2025

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Calories

:

606 kcal

Protein

:

15.4g protein

Total

:

20 minutes

Difficulty

:

Medium

Allergens:

Cereals containing gluten
Sulphites
Sesame

Scoop up something delicious with these easy tortilla chips and a tasty trio of dips. Vibrant guacamole, fresh tomato salsa and zingy soured cream - all whipped up in a matter of minutes to enjoy as an appetiser or served alongside our Mexican inspired dishes.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

4 unit(s)

Pitta Bread

(Contains: Cereals containing gluten)

125 grams

Baby Plum Tomatoes

1 bunch(es)

Coriander

12 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

1 pot(s)

Smashed Avocado

100 grams

Houmous

(Contains: Sesame)

Not included in your delivery

1 tbsp

Olive Oil for the Salsa

Nutritional information

Energy (kJ)2537 kJ

Energy (kcal)606 kcal

Fat24.8 g

of which saturates4 g

Carbohydrate67.1 g

of which sugars6 g

Dietary Fibre7.2 g

Protein15.4 g

Salt1.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Small Bowl

Instructions

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Chop the pitta widthways into 2cm strips, then pop onto a baking tray.

c) Bake on the middle shelf until toasted and golden, 4-5 mins.

2

a) While the pittas bake, roughly chop the baby plum tomatoes and coriander (stalks and all). Add both to a small bowl.

b) Stir in the olive oil for the salsa (see pantry for amount), red wine vinegar and a pinch of sugar (if you have any). Season with salt and pepper, mix together, then set aside your salsa.

3

a) Once toasted, pop the pitta dippers onto a sharing dish.

b) Serve the tomato salsa, smashed avocado and hoummous in bowls alongside for dipping.

Enjoy!

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