Hummus and Flatbread

History

Hummus, is a Middle Eastern dip, spread, or savoury dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. The standard garnish in the Middle East includes olive oil, a few whole chickpeas, parsley, and paprika. The earliest mention of Hummus comes from Syria, in a 13th-century cookbook attributed to the Aleppine historian Ibn al-Adim. Popular in Middle Eastern cuisine, it is usually eaten as a dip, with pita bread. This recipe combined with flatbread is a good example of how culinary heritage from different parts of the world can merge to create slight variations on the original culinary idea.

Serves 8 as a dip

Ingredients

Hummus

  • 1 tin chickpeas, drained.
  • Freshly squeezed juice of 1-2 lemons, to taste
  • Half a clove of garlic
  • 1 dessert spoon tahini paste
  • 50-100 ml of water
  • Salt, to taste
  • Flatbreads
  • 110g plain white flour
  • Enough natural yoghurt to make a soft dough
  • Pinch of salt

Flatbreads

  • 110g plain white flour
  • Enough natural yoghurt to make a soft dough
  • Pinch of salt

Instructions

  • For hummus, whizz the drained chickpeas in a food processor with the freshly squeezed lemon juice and water. Add the crushed garlic, tahini paste and salt to taste. Blend to a soft creamy paste. Taste and continue to add lemon juice and salt until you are happy with the flavour.
  • For flatbreads, mix the yoghurt with the flour and salt and knead lightly. Divide into 4 pieces, roll out flat on a floured surface and fry on both sides on a hot dry pan.

Renewal

This can be made with gluten free flour to satisfy the need of a gluten free diet.

The salt can be left out to reduce the sodium content of this dish, making it a suitable dish for someone on a low sodium diet e.g. Someone at risk of CHD.

Translate »