I am grief stricken when I don’t have a dipping utensil in the house.
Whether this be bread, tortillas, pitas… any sort of carbohydrate I can dunk, dip and slather… I feel a type of ways when I don’t have it in the house.
The good news is, if you have flour and water in the house you have the wherwithal to make a flatbread. The bad news is, when you make them once, you won’t stop yourself making them again.
Thus, therein lie the beauty of homecooking.
These wholemeal flatbreads have a mix of two flours, just because a flatbread made from 100% wholemeal flour might be a little too stiff and I made this for the purpose of wrapping up the hummus and feta.
But, there is still enough stability in the flatbread’s body that you could use it as a scooping utensil – perfect for a curry or dunking in a soup.
If flatbreads are not your thing, I definitely urge you to make this hummus. Forgive me for anoiniting it as a hummus because in 100% disclosure, it’s not a hummus at all. It has no tahini in it and it’s basically just pureed chickpeas with some seasonings.
But I feel like a twat calling it a Chickpea Dip? Because hummus is basically a chickpea dip, is it not? Whatever. Make it. You won’t regret it.
In a big bowl, combine 70g of self raising flour with 130g of wholemeal flour with a pinch of salt and pepper.
Pour in 150ml of warm(ish) water from the tap and mix together to create a ball of dough.
Take the dough out of the bowl and knead on a floured surface – not too much though – just 5 minutes will do. Plop it back in the bowl, cover with a tea towel and leave to rest.
The length of time you need it to rest is short, so you can easily make your hummus in the time.
In a little bowl, toss in a can of drained chickpeas. Add a pinch of cumin, paprika, salt, pepper and grate in a garlic clove.
Add in one roast red pepper from a jar and add in two tablespoons of the oil from the jar. Squeeze in the juice of one lemon and add a tablespoon of water.
Blitz this to a rubbly, flame orange puree. It’s now ready for dippage when you are.
Back to the flatbreads, rip the dough ball into four equal(ish) size balls and on a floured surface, roll them out gently into small, flat circles.
Head a dry frying pan up and slap the flatbreads on the hot surface for about 2 -3 a minutes a side so that the surface catches just slightly and you get dalmatian patches of smoky charcoal punches.
Spread the hummus on the flatbread, top with feta and some chopped olives and get to snacking.
MIKEY AND THE KITCHEN. 