Hummus is a Middle Eastern specialty made from chickpeas, which in this recipe are enhanced by adding garlic. It goes perfectly with warm flatbread, and making it yourself requires minimal effort for maximum flavor. Cumin gives the hummus a punchy, spicy and sweet aroma and a unique flavor.
Ingredients 2 Portions
- 600 gWholemeal spelt flour, smooth
- 7 gYeast, dried
- 2 tsp.Salt
- 1 tsp.Raw cane sugar
- 1 tbsp.Oil
- 300 mlWater, warm
To make the flatbread: Sift the flour into a mixing bowl. Add the dried yeast, salt, cane sugar and oil and mix. Add water and work into a smooth dough.
Cover and leave to prove in a warm place for 30 minutes. Once proved, shape the dough into balls. Place the balls onto a baking tray lined with baking parchment and allow to prove for another 30 minutes.
Preheat the oven to 200°C (392°F).
Roll the balls out into 2- to 3-cm-thick round flatbreads and bake for 10 minutes at 200°C (356°F) using the convection setting. Remove the cooked flatbreads from the oven and cover with a dish towel.
To make the hummus: Use a hand blender to finely blend the precooked chickpeas with the tahini, lemon juice, olive oil, ground cumin, paprika and cayenne pepper. Add water until the right consistency is reached.
Serve the hummus cold and enjoy with the fresh flatbread.