Healthy and delicious! Hummus has got to be one of my most favourite things to eat in the world. It goes with everything; in toasties, on its own, as a condiment, everything.
I find that by roasting the garlic, you get this divine sweet richness and you totally avoid getting that awful raw garlic burn. Drizzling over the roast garlic oil gives the hummus the ultimate garlic hit.
The flat breads are so easy to make and the perfect companion to hummus. They last really well if you keep them wrapped up and toast wonderfully when you need a snack.
10 gm dried yeast
450 gm high-grade flour
30 ml extra-virgin olive oil, plus extra for greasing
1 tsp salt
1 tbsp olive oil
3 large roasted garlic cloves
200 gm dried chickpeas, soaked overnight in cold water
80 ml lemon juice
80 gm tahini
½ tsp ground cumin
3 tbsp extra-virgin olive oil
1 tsp smoked paprika
FB Combine yeast, 1 tbsp flour and 250ml lukewarm water in a bowl. Set aside in a warm place until foamy, 5-6 minutes.
Add remaining flour, oil, and salt and mix until dough becomes smooth and elastic.
Place in a lightly oiled bowl, cover with plastic wrap and set aside somewhere warm until doubled in size (1–3 hours).
H To roast garlic - leave skins on, wrap oil and cloves tightly in tin foil. Place in a preheated 180 degree oven and roast for 40 minutes. Wait 10 minutes until cool enough to handle.
Squeeze garlic out of skins, now ready for use.
Strain oil into a small dish and keep for garnish.
Drain and rinse chickpeas.
Place in a large saucepan and cover with cold water. Bring to boil, then cook over medium-high heat until tender. Drain and reserve 115ml cooking liquid.
Transfer chickpeas, cooking liquid, lemon juice, tahini, cumin, olive oil and roasted garlic to food processor and process until smooth.
Season to taste.
Sprinkle over paprika and leftover roasted garlic oil. Refrigerate until required.
FB Preheat large frying pan. Use a paper towel to lightly grease the surface.
Knock back dough, then roll into a ball. Cut into 16 pieces.
Roll each piece out to roughly 1mm, its ok it there a holes in the dough and the sides are a little thicker than the middle. These don’t need to be perfect rounds either.
Cook one at a time. Turn once golden brown, remove once the bottom is also browned.
Grease pan after each flat bread.
Place in a folded tea towel to keep warm, until all flatbreads are cooked.
Drizzle over a little olive oil and serve.