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Hummus & Coriander Flatbreads

A yummy side dish thats easy to make. Perfect for when you have people round or just when you're wanting a snack.

60 mins

Serves 1


  • 1 tin Chickpeas
  • 1 clove Garlic
  • 65 ml Olive Oil
  • 4 tbsp Tahini
  • 2 tbsp Hilltop Honey, extra to garnish
  • ½ tsp Ground Cumin
  • ½ tsp Salt
  • Juice of 1 Lemon
  • 275 g Plain Flour
  • 150 ml Boiling Water
  • 28 g Fresh Coriander, finely chopped
  • ¾ tsp Fine Salt
  • 1½ tsp Baking Powder
  • ¾ tsp Cumin Seeds, toasted
  • 2 tbsp Sunflower Oil


  1. Place all of the Hummus ingredients into a food processor and blend until smooth.
  2. Garnish with a drizzle of honey.
  3. Put the all the ingredients apart from the oil and water into a mixing bowl and toss together.
  4. Add the oil then weigh out 150g boiled water and add it to the mixture.
  5. Bring everything together into a smooth dough and knead briefly.
  6. Return the dough to the bowl and cover with a clean tea towel.
  7. Set aside for 30 minutes to allow the gluten to relax and make it easier to roll out.
  8. Once rested, divide the dough into 6 equal portions.
  9. Dust the worktop liberally with flour and roll each portion out into a thin disc, about 20-22cm in diameter.
  10. Set the flatbreads to one side; try not to stack them on top of each other or they may stick.
  11. Heat a large frying pan over a high heat.
  12. Once the pan is hot, shake off any excess flour from a flatbread and add to the pan; dry-fry for 40 seconds or so per side until punctuated with dark specks of char.
  13. Repeat with the remaining flatbreads.
  14. Stack the fried flatbreads in a tea towel to keep them soft.
  15. Serve warm.