Quick Hummus and Two-Ingredient Flatbread


Helen Schofield


for the hummus

  • 400 gram / 14 ounce can cooked chickpeas (garbanzo beans), drained and water reserved
  • 1 small clove garlic
  • 1 tablespoon tahini (sesame seed paste)*
  • juice of 1 small lemon
  • ½ teaspoon salt
  • 3 tablespoons olive oil (plus a bit more for drizzling)
  • 2 tablespoons toasted pine nuts (optional)
  • sprinkle of paprika (optional)

for the homemade flatbreads

  • 300 grams / 10.5 ounces self-raising flour
  • 1 teaspoon baking powder
  • 300 grams / 10.5 ounces plain or Greek yogurt (I used Greek of course!)
  • olive oil and salt for drizzling / sprinkling (optional)


for the hummus

  1. Put the first six hummus ingredients (from the chickpeas to the olive oil) in a food processor together with three tablespoons of the reserved chickpea water. Blitz until smooth.
  2. Tip the hummus into a bowl, drizzle with a little olive oil and scatter with the toasted pine nuts (if using). Sprinkle with a little paprika (if using)

for the homemade flatbreads

  1. Combine the flour, baking powder and yogurt in a large bowl and mix until a dough begins to form.
  2. Tip the dough out onto a floured board or clean work surface and knead a few times until you have a smooth ball of dough (if the dough seems a bit too dry add a tablespoon or two of water to help bring it together).
  3. Divide the dough in half, then divide each half into four to give you eight equal pieces of dough.
  4. Form each piece into a ball, then roll out to a few millimetres thick.
  5. Heat a griddle pan until quite hot, then cook each of the rolled out pieces of dough for a minute or two on each side (they should puff up a bit when you’re cooking the second side). Drizzle with olive oil and sprinkle with salt while still hot.
  6. Serve with the hummus and a piece of spinach and feta filo pie (if you like!).



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