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Hummus and Flatbread

Serves 4 to 6
  • Steps
  • Ingredients


  • 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.

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