Ingredients

The following ingredients have 5 Servings
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Instruction

  • <p><strong>To make the hummus:</strong></p> <p>Place all the ingredients in a food processor, season with salt and pepper and whizz until just smooth and creamy (see note).</p> <p><strong>To make the flat breads:</strong></p> <p>Measure the flour, oil and water into a large bowl and add a good pinch of salt. Mix everything together with a table knife and then use your hands to bring the mixture together into a soft dough.</p> <p>Tip on to a floured work surface and knead for 4–5 minutes.</p> <p>Flatten the dough into a circle, sprinkle over the garlic and herbs and then bring together into a ball again. Knead until the garlic and herbs are well incorporated (see note).</p> <p>Divide into six even-sized balls, then use a rolling pin to roll each one out into a very thin circle on a floured work surface.</p> <p>Heat a large frying pan until it’s very hot (see note), then rub some oil into the pan using kitchen paper. Add one flatbread and fry for 2 minutes until it starts to puff up and turn lightly golden.</p> <p>Use a palette knife to flip over the flatbread and cook for another 2–3 minutes on the other side. Repeat with the remaining flatbreads, adding a little more oil to the pan if needed.</p> <p>Serve warm with the Spiced Carrot Hummus. </p> <p><strong>Cook’s notes:</strong><br /> • Do not over-whizz the hummus mixture or the carrots and chickpeas will be too finely ground and may produce excess water, making the hummus too wet.</p> <p>• If you like spiced flatbreads, add crushed spices to the dough too. Cumin or caraway seeds or chilli flakes would work well.</p> <p>• For best results, the pan needs to be really hot before adding the first flatbread.</p> <p><strong>Prepare Ahead:</strong><br /> The hummus can be made up to 2 days ahead and kept, covered, in the fridge. Give it a good stir before serving. The flat breads are best made and served at once.</p>