You know it, you love it, this is our take on the classic and delicious hummus and flatbread pairing. It’s vibrant, fresh, healthy and plant-based. Enjoy as a starter, lunch or part of a spread.
225g strong white bread flour
1 teaspoon salt
2 teaspoon quick acting dried yeast
1 teaspoon light olive or pomace oil
150ml lukewarm water
Zataar topping ingredients:
3 tablespoons of white sesame seeds
1 tablespoon of dried thyme
1 tablespoon of dried oregano
1 teaspoon sumac
2 teaspoon salt
Mix all the dry ingredients together.
2 tablespoons of olive oil, at least to drizzle
In a large bowl mix the flour, salt and yeast. Make a well in the centre and pour in the oil and water. Use a blunt knife or wooden spoon to bring together, then use your hands. Add a little flour if needed. Knead for 5 minutes until the dough is not too sticky or put all the ingredients into a kitchen aid and use the dough hook. Cover with cling film and leave to rise and double in size, about an hour or in the fridge overnight.
When ready to use, knead for a further 5 minutes and roll out into a baking tray. Allow to rise again 20 minutes. Cover with za’atar topping, drizzle with plenty of olive oil and cook at 200˚c for 15-20 minutes.
Beetroot and cumin Hummus
1 x 400g can chickpeas, drained and rinsed
2 x garlic cloves, crushed
30g pomace oil
Juice of 1 lemon
1 teaspoon maldon salt
5g cumin, toasted and ground
100g cooked and diced red beetroot
Use a food processor or blender to roughly blend the garlic, lemon juice and tahini.
Add all the chickpeas. Pulse repeatedly to break down, using a spatula to scrape down the sides.
Add the oil and salt and continue to pulse the mixture until combined.
Add the water, cumin and beetroot and blitz until smooth.
Adjust seasoning to taste.