Lemon and Black Pepper Houmous and Homemade Flatbread
After binge watching Somebody Feed Phil on Netflix last night, I made this middle eastern inspired feast for lunch this afternoon. I was lying in bed watching the episode where he visits Tel Aviv in Israel, and I honestly haven’t stop thinking about houmous and flat bread ever since. There is no food in this world that I love more than a huge bowl of homemade houmous.
The base of my homemade houmous is chickpeas, tahini, oil and water, I just chose to keep this one mild with lemon, garlic and pepper because I was feeding my fussy mother who will spontaneously combust at the first hint of spice (I was really pushing it with the black pepper to be honest)…but I digress…one of my favourite flavours of homemade houmous is the recipe below with added cayenne pepper and a little extra garlic. Seriously. Try it.
For the houmous:-
- 1 tin of chickpeas
- the juice of half a lemon
- 1 tsp of black pepper
- 2 cloves of garlic, minced or pressed
- 2 tbsp of tahini
- 1/4 cup of olive oil1/2 cup of cold water
- Put all of the ingredients into a large bowl and blend until smooth (or until most of the chickpeas are blended, the texture should be a little chunky not runny)
- Add more water if its too dry and hard to blend, add a little at a time, remember you can always add but you cant take it away!
For the flatbread:-
Please note that I totally winged this recipe and didn’t actually measure anything so just mix all of the ingredients below in a large bowl until you have a ball of dough (not sticky!)
- 250g of plain flour
- 1/4 cup of olive oil
- 1/2 cup of milk
- juice of half a lemon
- 2 tsp of salt
- Roll out the ball of dough until you have a flat square(ish) shape about 5mm thick and about 10 inches across and down
- Carefully neaten up the edges of the dough so that your flatbread looks nice and neat when its cooked
- Slice the dough into 4 even slices
- Heat up a frying pan to a medium heat and sprinkle a dusting of flour into it
- Gently toast each piece on each side for about 3 minutes per side, until each side is nicely browned
- When each piece is cooked, slice into even “soldier” style pieces about 1 inch wide
I served mine with a little bowl of tuna, mayo and onion and some side salad too!