Hummus, carrot, currant and parsley pitas
1 large, coarsley grated
fresh flat-leaf parsley
wholemeal pita bread
110 g, (2x55g)
½ cup(s), (130g)
- Place carrot, currants, parsley, oil and juice in a medium bowl, stirring to combine. Season with salt and freshly ground black pepper.
- Split open pita bread and spread with hummus. Spoon in carrot salad and serve.