Carrot Hummus with Garlic and Herb Flatbreads

Ingredients:

For the garlic and herb flatbreads:

225g plain flour, plus extra for dusting
2 tablespoons olive oil, plus extra for frying
130ml warm water
2 garlic cloves, crushed
2 tablespoons parsley, freshly chopped
1 tablespoon basil, freshly chopped
1/2 teaspoon salt

For the spiced carrot hummus:

2 smallish carrots (about 125g in total), coarsely grated
1 x 400g tin chickpeas, drained and rinsed
2 garlic cloves, crushed
1/2 lemon, juice only
150ml pint olive oil
2 teaspoons tahini
2 teaspoons harissa paste

Method:

1. For the flatbreads, measure the flour, oil and water into a large bowl, then add a good pinch of salt. Mix everything together with a table knife, and then use your hands to bring the mixture together into a soft dough. Tip onto a floured work surface and knead for four to five minutes.

2. Flatten the dough into a circle. Sprinkle over the garlic and herbs, and then bring together into a ball again. Knead until the garlic and herbs are well incorporated.

3. Divide into six even-sized balls. On a floured work surface, use a rolling pin to roll each ball out into a very thin circle.

4. Heat a large frying pan until very hot, then rub some oil into the pan using kitchen paper. Add one flatbread and fry for two minutes, until it starts to puff up and turn lightly golden.

5. Use a palette knife to flip over the flatbread and cook for another two to three minutes on the other side. Repeat with the remaining flatbreads, adding a little more oil to the pan if needed.

6. For the carrot hummus, place all the ingredients in a food processor. Season with salt and pepper, then whizz until just smooth and creamy. Serve with the warm flatbreads.

Image Credit: Source