What’s so “zhuzh” about hummus and flatbread you ask? Well for starters, the fact it didn’t take centuries to whip up from scratch! Oh, it also happens to be uber smooth and luxurious. You’ll want to make a bit extra for snacking. Trust me. The best part of this recipe is that you don’t measure anything, use those taste buds of yours to discern what it needs.
Hummus Ingredients:
- Dry chickpeas (No canned chickpeas please)
- Baking soda.
- Tahini paste
- Herbs (coriander, dill, parsley, fenugreek, basil, tarragon, chives, spring onion etc.)
- Lemon
- Garlic
- Olive oil
- Ice cold water.
- Spices (paprika, nutmeg, chilli powder, dukka)
Flatbread Ingredients:
- Greek yogurt
- Flour (this flatbread is extremely forgiving, all purpose, self raising, white, brown, grain)
Method:
- Soak about ⅔ of your blenders worth of dried chickpeas overnight (if you forget fret not, boil them in a pot of water, turn off and leave covered until you need it – two hours minimum).
- Once soaked, drain and add to a pot with a few teaspoons of baking soda. Stir continuously for three minutes, this will separate the husks from the chickpeas leaving you with the creamiest of textures.
- Cover your chickpeas with boiling water, spooning out the husk that rises to the top. Cook until the chicks are super soft. Drain again.
- Blend drained chicks with a few smashed garlic cloves, squeeze of lemon, herbs (I used a handful of coriander stalks and leaves), a generous amount of spice (paprika helps with colour), a tablespoon or so of tahini, a generous pinch of salt and enough olive oil to start the blending process.
- Taste. What’s missing? What does it need? It’s usually lemon, salt or spice. Adjust. And slowly add ice cold water until hummus is your desired consistency. Spoon into a shallow bowl using the back of your spoon to shape. Top with more olive oil and spice.
- For flatbread, use a spoon to measure and mix the same amount of Greek yogurt to flour (1:1 ratio), and add a pinch of salt. Don’t over knead or your bread will be tough. Roll out the dough onto a floured bench top making sure both sides are well floured until you reach the size you want. Cook using a nonstick pan brushing both sides with olive oil once finished. The inside should be chewy while the outside is speckled and crunchy. Rub with garlic clove and salt.
- Serve and eat together!
This piece and images were contributed by ex-Meld journalist and our very dear friend Emily Hua. Stay tuned for more recipes and good attempts from her and others in the team. Be sure to tag your creation to our Instagram to be featured in our page.