Apologies to everyone, it’s been a while since I have added anything here, I have had a busy summer, eating, cocktail drinking and I even managed to squeeze some Karaoke in!
During the week I like to make food that is fairly quick. I am a busy mum and time seems to vanish during the day and then I am left peering into the fridge for inspiration looking for something the kids can eat when they are screaming at me that they are hungry. I have slightly odd kids in that they love strong flavours, olives especially! I always have a jar of Kalamanta olives at the back of the fridge for a Salad Nicoise or Puttanesca. I had some leftover houmous in the fridge without any form of bread to dunk in it and whipped up a batch of these bad boys, best of all they take very little effort and are very tasty. I have added a quick recipe for houmous, I am not a fan of really oily houmous so I use a little of the liquid from the chickpeas to thin the texture out, it also makes it much less calorific!
for the flatbread
125g plain flour
1tsp. baking powder
1/2 tsp salt
10 pitted kalamanta olives, chopped
1 tbsp. olive oil
freshly ground pepper
for the houmous
1 x 400g tin of chickpeas, drained (reserve a little of the liquid)
3 tbsp. tahini paste
1 garlic clove, crushed
2 tbsp. freshly squeezed lemon juice
50ml good olive oil
sea salt and ground pepper
a little paprika to finish
….for the flatbread
Mix together the flour, baking powder, salt and the chopped olives. Make a well in the centre of the mixture and add the olive oil and gradually add up to 4 tablespoons of cold water to form a soft dough.
Turn the dough out onto a lightly floured work surface and knead gently until soft and smooth. Divide the dough into three and roll out each piece to form and oval shape.
Heat a large griddle pan or heavy bottom frying pan until very hot and drizzle each flat bread with a little olive oil. Add oil side down to the hot pan. Cook for 3 minutes on each side until golden brown add a little more oil if necessary.
……for the houmous
While the flatbreads are cooking, add the chickpeas (plus 4 tbsp of the reserved liquid), tahini paste, garlic, lemon juice, olive oil and salt and pepper to a food processor or mini chopper and whizz until combined but still chunky. Taste and adjust the seasoning, spoon into a bowl and drizzle with a little olive oil and a sprinkle of paprika.
Cut or tear the flatbreads and serve along side the houmous. YUM!