Hummus & Crispy Chickpeas and Tahini Flatbreads

Two easy recipes to try out with kids of all ages this summer.

Hummus & Crispy Chickpeas

Ingredients (serves 2)

For the crispy chickpeas:

• 1 tbsp olive oil
• 100g drained chickpeas
• ½ tsp salt
• ½ tsp za’atar
• Pinch of cayenne pepper

For the hummus:

• 1 × 400g tinned chickpeas, drained
• Salt and black pepper
• 2 tsp ground cumin
• 1 clove of garlic, crushed
• 1 lemon, juiced
• 4 tbsp olive oil
• A pinch of cayenne pepper

Setup

• Pre-heat an oven to 180°C

Method

1. For the crispy chickpeas, mix the chickpeas with the olive oil and spread in a single layer on a small baking sheet
2. Put in the oven for 40 – 50 mins until golden and crispy. Finish with za’atar, cayenne and salt
3. For the hummus, place all the ingredients into a food processor and blend until smooth or slightly textured. Taste and add more seasoning if needed.

Check for cooked

• Chickpeas are golden and crispy

Tahini Flatbreads

Ingredients (serves 2)

• 200g self-raising flour, plus extra for dusting
• 110g yoghurt
• 2 tbsp water
• 1 tsp salt
• 20g tahini (optional – increase the water if necessary)
• 1 tbsp sunflower oil
• 2 tsp nigella seeds (optional)

Setup

Preheat an oven to 100°C

Method

1. In a bowl mix all the ingredients together to make a dough, add a little more water to make it soft and pillowy if necessary
2. Mix well until smooth and then cover with a tea towel or some cling film for 10 mins
3. Cut the dough into 4 then roll each quarter out on a well-floured work surface, each flatbread should be about ½ to ¾ cm thick
4. Heat a large, non-stick frying pan over a medium heat
5. Cook the flatbreads in the dry, hot frying pan, for 2-3 mins on each side, turning the heat down to its lowest once the flatbreads are in the pan.
6. The flatbreads can be kept in a low oven for a few minutes to keep warm before serving.