I’ve got this magical ability where every Sunday, without fail, I’ll get snacky around 5.15pm, just after the supermarket shuts. Every single week, despite living in this area for 4 years. I’ve therefore developed some fairly impressive foraging skills, and the ability to whip up some tasty treats from odds and ends in the cupboard. My first post on these were my Cupboard Cookies, worth taking a look at if you fancy something sweet without leaving the house. If you’re after something more savoury however, then read on…
Tomato Hummus & Flatbreads
Makes a decent bowl of hummus and 6 small flatbreads
For the Hummus:
1 tin of Chickpeas, drained
2 tbsps tomato paste
1 tbsp olive oil
1 tsp cumin
1 tsp coriander, dried or chopped
1/2 a red pepper and one sprig (?) of spring onion for garnish.
For the Flatbreads:
200g plain flour
100ml warm water
2 tbsp olive oil
pinch of salt
black pepper, to taste
Drain your chickpeas and pop them in a blender alongside everything else. Blend until smooth, rather simple! Transfer into a bowl, and finely chop up the pepper and spring onion and sprinkle on the top. Pop in the fridge until the flatbreads are ready.
Then, in a large bowl, add the salt and pepper into the flour, then mix in the warm water with a fork until it starts to combine. Add in the oil, then knead together to form a soft dough. Put a flat pan on the hob and heat on a medium heat. Drizzle a little bit of oil onto the pan. Break your dough into roughly 6 chunks, or fewer if you fancy larger breads. Either roll out the dough onto a flat surface, or if you’re feeling lazy, gently pull the dough into a flat ish shape, about as thin as you can get it before any holes form. Pop the dough flats onto the hot pan, you may need to do them one at a time if it’s a small pan. Flip when they start to go brown, and when they are cooked on both sides, serve onto a board with the hummus, and dig in!
I added tomato puree as it was what I had in the fridge. I imagine there are loads of things that would work well here too, maybe sweet chilli or pesto, so feel free to experiment. If you’re adding more dry ingredients, balance it out by increasing the olive oil.