Hummus & flatbread

P1080666.JPGServes 4, prep time 15 minutes

INGREDIENTS
FOR THE TAHINI
1 cup sesame seeds
2 tablespoons olive oil

METHOD
Place the sesame seeds in a dry frying pan over medium heat. Toast the seeds until they are light in colour. Remove from the heat and allow to cool. Next, pour the sesame seeds into a food processor. Blitz the sesame seeds until they form a crumbly paste. Add the olive oil and continue to blend into a smooth paste. You may need to add more oil to make the paste smoother. (You can store the tahini in an airtight container in the fridge).

FOR THE HUMMUS
1 can of chickpeas, drained and rinsed
1 garlic clove chopped
2 tbsp of olive oil
2 tbsp of tahini
2 tbsp of cold water
A pinch of salt
4 toasted flatbreads to serve
Squeeze of lemon juice
Cayenne pepper to dust

METHOD
Blitz, all the ingredients in a food processor for one minute, pour into a dish and dust with cayenne pepper. Serve with toasted flatbread and pickles.

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