Day #6 aperitivo time! Creamy hummus with all the toppings and flatbreads for dunking. This is great if you have guests coming for dinner and you want a small pre-dinner snack! Hopefully we will return to the days of dinner parties soon!! Hummus is so versatile and I often have a batch of it made and in the fridge for lunchtime salads, to have on toast or as a side to falafel for dinner.
Ingredients:
– 1 tin drained chickpeas
– juice of half a lemon
– tbsp tahini
– 1/4 cup olive oil
– 1/4 cup water
– generous pinch of salt
– tsp sumac spice
– tbsp zhoug spice or a mix of chopped fresh herbs (mint/corriander)
– 4 flatbreads
What to do…
Warm your flatbreads in the oven at 180 degrees for a few minutes while you make the hummus.
Place all of the ingredients in your blender and blend on a high speed, if you are having difficulty in blending just add a little more water. Do this gradually as you don’t want to end up with a. diluted hummus. Transfer to a bowl and top the hummus with extra olive oil, and your choice of toasted seeds / rose petals / zhoug spice mix / chopped fresh herbs. Chop the flatbreads into quarters and serve for dipping.
tai.bake.cook 
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