Flatbreads with hummus

Surprisingly easy to make these flatbreads from scratch – if a bit messy – and the hummus you can jazz up any number of ways…



  • 250g wholemeal flour
  • 150ml warm water
  • 1 tsp fine sea salt
  • 1 tbsp extra virgin olive oil


  • Makes: 8 flatbreads
  • Prep time: 25 mins
  • Cooking time: 10 mins
  • Clearing up time: 5 mins
  • Total time: 40 mins


These are good to bulk up a main meal or for snacking. The recipe is inspired by the River Cottage Every Day cookbook. (NB: the photo above aren’t our flatbreads but is our hummus – there are snaps on our Instagram page).

Confession: we totally forgot to use wholemeal flour when we made these and just used white plain flour instead. We’re convinced they’d be just as good with wholemeal, though, if a little heavier.

Sift the flour into a large bowl and add the salt. Add the oil to 150ml warm water and pour into the flour, stirring with a wooden spoon to form a sticky dough (this bit can be quite messy and the dough will definitely stick to your fingers when you touch it, but just remember to have plenty of flour to hand).

Turn the dough out onto a lightly-floured work surface and knead for 5 mins using a little extra flour as needed.

Cover the ball of dough with the upturned mixing bowl and leave to rest for at least 15 mins.

When you’re ready to cook and eat the flatbreads, divide the mixture into 8 and roll each piece into a ball. Using a well-floured surface and rolling pin, roll each into a round about 2-3mm thick.

Heat a heavy based non-stick frying pan or griddle over a high heat and when it’s hot turn the heat down a bit.

Cook the flatbreads for a minute or two until they start lifting away from the pan, the top looks ‘set’, and brown patches start to form on the underside, then flip over with tongs or a spatula and cook for another couple of minutes.

Wrap in a tea towel while you cook the rest. Serve warm.



  • 400g tin of chick peas, drained and rinsed
  • half a small onion, peeled
  • 2 sprigs of parsley
  • 3 tbsp tahini paste
  • juice of one lemon
  • 1 tsp cumin
  • 1 clove garlic crushed
  • salt and pepper
  • 25 ml peppery extra virgin olive oil


  • Cuisine: Mediterranean
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Serves: 4


Place the chick peas in a medium saucepan with the onion and parsley and cover with plenty of water, at least a few centimetres above the level of the chick peas. Bring to the boil and simmer for 20 minutes.

Drain the chick peas and reserve the cooking liquid but discard the onion and parsley.

Place the chick peas in a food processor with the lemon juice, tahini, cumin, garlic and salt & pepper. Start to blend while gradually pouring in 25ml of cooking liquid followed by the olive oil. Puree until smooth, adding extra liquid if necessary.

I think home-made hummus is particulary good served warm, with similarly warm flatbreads.

For reference, this hummus recipe was inspired by Susie Theodorou’s Mediterranean but I’ve tweaked it with flavours we particularly like. Lots of people have their own version of hummus – it’s all about personal taste and hummus is a brilliant dish with which to experiment. So feel free to add your own spin!