Hummus with Flat Bread

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.

Ingredients

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

Preparation Method

  1. Place the chickpeas, garlic, lemon juice, tahini if using and the seasoning in the food processor and blitz until roughly chopped and combined.
  2. 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.
  3. 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.

  1. Heat a medium frying pan.
  2. Place the yoghurt, oil and salt in the centre of the well.
  3. 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.
  4. Knead the dough for about two to three minutes and then shape into small, flat, discs.
  5. 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.
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About Cooking At Zero Degrees

This is a blog (it also works on an ipad and now has a Facebook page) about what we eat at home. Starters, mains, sauces, side dishes, cocktails and links to local shops. It’s all here. Food is fun, it should be fun to make and fun to eat. For some people making a meal is a chore. If it is then don’t do it; but please, it’s better to eat something, anything, that you make at home from scratch, because prepared, packaged supermarket dinners and food have about as much flavour as the plastic or cardboard package they come in. Food cultivation and husbandry is not just a moral argument. Eggs that don’t come from battery hens do taste better, cattle properly reared have more flavour - and just think about it: at its most simple, if they’re not being pumped full of chemicals then you’re not being pumped full of chemicals. How good is that? If you can buy local, use your neighbourhood shops, you will miss them when they are gone. Most of all, have fun making a meal of it! Oh, and why at zero degrees? Because that’s where we live – in Greenwich, London.
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