This classic Middle Eastern dip is extra creamy, smooth and delicious and you can make it with this super easy recipe!
Preheat oven to 160C.
For the Hummus, place chickpeas, tahini, juice of 1 lemon, garlic, 125ml olive oil and approximately 50ml water, into a blender and process until smooth. Season with salt, to taste then transfer to a small bowl.
Place hazelnuts, pepitas and sesame seeds onto a tray and place into the oven until golden, about 10 minutes. Remove from the oven and transfer to a small bowl.
Place the cumin and thyme into a small frypan and place over low heat until fragrant and toasted.
Add to the nut mix, along with remaining 1 tablespoon olive oil and lemon juice.
Spoon over the hummus and set aside.
For the Zatar, place the sesame seeds, cumin and thyme into a small saucepan and place over low heat. Stir until toasted and fragrant, about 2-3 minutes.
Remove from the heat and transfer to a small bowl. Add the remaining ingredients and stir to combine. Set aside.
For the Flatbread, place ingredients along with 50ml water into the bowl of an electric mixer fitted with a dough hook. Mix on low medium speed for 8 minutes.
Transfer the dough to medium stainless steel bowl and cover with cling wrap. Set aside for 20 minutes.
Heat a grill plate over medium high heat.
Divide the dough into 4 portions, roll into balls and roll out until approximately ½ cm thick.
Place the rounds onto the hot grill and cook until golden on both sides. Remove from the grill and set aside.
Using a pastry brush, brush each flatbread with Zatar. Cut into wedges and serve with Hummus.