Ok this really is as easy to make as it sounds. Hummus made from scratch with your own flatbread. You can make it as a quick canape or in more substantial amounts to replace a starter. Homemade hummus and browned puffed flatbread beats shop bought every time.
For the hummus
- 200g/7oz can chickpeas (drained)
- 2 garlic cloves, crushed
- 2 tblsps lemon juice
- salt and freshly ground black pepper
- 1 tsp ground coriander (or cumin if you prefer)
- olive oil.
- 4 tblsps water
- 100ml 3.5floz tahini paste (optional)
For the flatbread
- 255g/9oz self-raising flour
- 1 tbsp Greek yoghurt
- 1 tbsp olive oil (extra oil for frying)
- pinch salt
- 4 tblsps water
- Place the chickpeas, garlic, lemon juice, tahini if using and the seasoning in the food processor and blitz until roughly chopped and combined.
- Gradually add the olive oil, a little at a time, until the hummus reaches a consistency of your liking and slowly add the water if you prefer it thinner.
- Spoon the hummus into a small serving bowl. As an option you can spinkle on a little smoked paprika or cayane (depending on whether you like smoked or hot) and splash over some extra virgin olive oil.
To prepare the flatbreads, place the flour on a surface and make a well in the centre of the flour.
- Heat a medium frying pan.
- Place the yoghurt, oil and salt in the centre of the well.
- Add 1 tbsp water and then begin to work the flour into the liquids. and continue adding water, a little at a time, until you have a firm dough.
- Knead the dough for about two to three minutes and then shape into small, flat, discs.
- Heat an additional tablespoon of oil in the pan then add the little discs of bread, frying for 2-3 minutes each side and remove when they have browned and puffed up. Serve immediately.