Home · Recipes · Smooth hummus with warm flatbread and crudités
Cook something good
Smooth hummus with warm flatbread and crudités
Silky homemade hummus whipped with tahini, lemon and garlic, swirled into a bowl with olive oil and paprika, served with warm flatbread and crunchy raw vegetables (crudités) for dipping.
- 25 minutes
- Prep 20 minutes
- Cook 5 minutes
- Serves 4
Our own recipe. The photograph is AI-generated.
Ingredients
- 1 tin (400g) chickpeas
- 3 tablespoons tahini (sesame seed paste)
- 1 lemon, juiced
- 1 small garlic clove, crushed
- A quarter teaspoon ground cumin
- Salt
- 2 tablespoons extra virgin olive oil
- A pinch of sweet paprika
- 4 flatbreads
- 2 carrots, cut into sticks
- Half a cucumber, cut into sticks
- 1 red pepper, cut into strips
- 8 radishes, halved
Let's cook
- Tip the chickpeas and their liquid into a small pan and simmer for 5 minutes. Warming them makes the skins loosen and the hummus much smoother. Drain, keeping 3 tablespoons of the liquid.
- While they simmer, blend the tahini, lemon juice, garlic, cumin and half a teaspoon of salt in a food processor for 1 minute. It will go thick and pale.
- Add the warm chickpeas and blend for 2 minutes. With the motor running, add 3 tablespoons of ice cold water a spoonful at a time, then some of the saved chickpea liquid, until it is very smooth and soft enough to swirl.
- Taste and add more salt or lemon if needed.
- Warm the flatbreads in a dry frying pan for 30 seconds each side, or wrapped in foil in a medium oven for 5 minutes. Cut into wedges.
- Spoon the hummus into a shallow bowl and make a swirl in the top with the back of a spoon. Pour the olive oil into the swirl and dust with paprika.
- Serve with the warm flatbread and the vegetable sticks arranged around it.
Tips
- The ice cold water is the trick for light, fluffy hummus.
- Blend for longer than you think: 3 to 4 minutes in total gives a restaurant smooth texture.
- Keeps in a covered tub in the fridge for 3 days.
Swaps
- Gluten free: skip the flatbread and serve with more vegetables or gluten free crackers.
- No tahini: use 2 tablespoons of extra olive oil and a little more lemon; this also takes out the sesame.
Tags
In Plant powered.
Contains: Sesame, Cereals containing gluten .
This recipe contains sesame, from the tahini, and gluten, from the wheat flatbreads. Flatbreads can also contain milk, soya or sesame, so check the packet.
Check every packet for allergens.