Lemon and Black Pepper Hummus and Homemade Flatbread

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:-

Serves 2-4

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!

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Slow Cooked Lamb Stew

Slow Cooker Lamb Stew

When else is there a more perfect time to make stew than when it’s snowing and colder than a penguins arse outside! I love nothing more than having dinner prepared in the slow cooker on a frosty day, it just makes me feel as if I’ve got my life in order.

I got all of my ingredients from Lidl, I find they are great value for money especially when it comes to stocking up on fruit and veggies. I used lamb instead of beef because it was on offer on the day but feel free to use either (or leave it out entirely and add some chickpeas or beans instead for a veggie option).

Serves 4-6 (to fill a 5lt slow cooker – adjust amounts accordingly)

  • 2 lamb shoulder chops – I used the 370g pack from Lidl UK, I chose it because it was the cheaper option and well…I’m skint!
  • 3 large carrots, peeled and chopped into circles
  • 2 parsnips, peeled and chopped into circles
  • 1 leek, chopped
  • 1 onion, chopped
  • 5 potatoes, peeled and chopped into 1-2 inch pieces
  • 3 Oxo cubes, crumbled
  • 1.5 ltr of boiling water (or enough to just about cover all the ingredients)
  • Sea salt, and black pepper, as little or as much as you like






  • Throw it all into your slow cooker and turn it on to low for around 6-8 hours (the lower and slower the better!)
  • Pull the lamb apart into smaller chunks at the end, and roughly press everything down with a potato masher
  • Serve with a little gravy, or on its own…your choice!

Skint Momma xo

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