Loaded hummus with wholemeal flatbreads

A little extra effort makes the silkiest, smoothest hummus – it really is a game changer. Great as a starter or light lunch, or pack into lunch boxes.

1 HOUR 20 MINUTES | SERVES 6 | EASY |

FLATBREADS

wholemeal plain flour 165g, plus 1 tbsp for dusting

baking powder 1½ tsp

greek yogurt 180g

HUMMUS

chickpeas 2 x 400g cans

bicarbonate of soda ½ tsp

garlic 2 cloves

lemon 1, juiced

tahini 125g

ground cumin 1 tsp

olive oil 4 tbsp

TO SERVE

feta 30g, crumbled

cherry tomatoes 6, quartered

pitted green olives 8, halved

pitted black olives 8, halved

toasted pine nuts 2 tbsp

curly parsley a large handful, leaves only, torn

sumac 1 tsp

cucumber 1, cut into batons

carrots 3, cut into batons

radishes 150g, trimmed

1 To make the flatbreads, combine the flour, baking powder and 1/4 tsp of salt in a large bowl. Add the yogurt, then bring the dough together using your hands. Knead briefly in the bowl until you get a slightly sticky ball of dough, then cover and set aside for 30 minutes.

2 Meanwhile, drain the chickpeas, reserving 2 tbsp of chickpeas and 150ml of the liquid (aquafaba). Transfer the liquid to the freezer. Put the remaining chickpeas in a large pan. Sprinkle over the bicarb and pour in cold water until the chickpeas are covered by a few inches. Bring to a boil over a medium-high heat and cook for 20 minutes or until the chickpeas are tender and the skins are falling off. Drain and run under cold water until cool. Set aside.

3 Put the garlic and lemon juice in a food processor along with a large pinch of salt. Whizz the garlic until very finely chopped. Add the tahini and whizz until thick and creamy, scraping down the sides every so often. Remove the chickpea water from the freezer, and let it stand for 5 minutes if it’s partially frozen. Add a few tbsp of the liquid to the garlic mixture, whizzing as you do. Add a tbsp or more if the mixture is still quite thick – the consistency should be smooth like natural yogurt. Add the cumin and boiled chickpeas, then process again. With the motor running, drizzle in 2 tbsp of the olive oil. Continue blending for 2 minutes until the hummus is very smooth, scraping down the sides occasionally. If you want a creamier hummus, add another tbsp of the chickpea water. Season to taste with salt and a squeeze of lemon juice, if you like. Set aside.

4 Divide the flatbread dough into six equal portions. Dust a worksurface and flatten each piece of dough into rounds about ½cm in thickness using a rolling pin. Put a large non-stick frying pan over a medium-high heat. Dust off any excess flour and transfer two rounds to the pan, cooking for 2 minutes on each side, flipping when the underside starts to take on deep brown spots and the bread begins to puff up. Wrap the cooked breads loosely with a clean tea towel and cook the remaining breads.

5 Once the breads have cooled, transfer the hummus to a large serving platter. Top with the reserved chickpeas, feta, tomatoes, olives, pine nuts and parsley. Drizzle with the last of the olive oil and sprinkle over the sumac, then serve with the vegetables for dipping. For lunch boxes, transfer the hummus to small containers and divide over the toppings. Pack up with vegetables and flatbreads separately. Keep the hummus chilled for up to three days, and the flatbreads well wrapped in a cool place.

PER SERVING 548 kcals | fat 31.7G | saturates 6.3G | carbs 40.2G sugars 7.1G | fibre 12.8G | protein 18.9G | salt 1.2G

low cal | nourish