- 400g can rinsed and drained chickpeas
- 1 tbsp tahini paste
- 2 crushed garlic cloves
- juice of 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp just-boiled water
- 1 tsp Marmite
- sticks of carrot, cucumber, pepper and sesame flatbreads to serve (see below)
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
For the sesame flatbreads
Put the chickpeas, tahini and garlic cloves in a food processor and whizz until smooth. Add the lemon juice, olive oil, just-boiled water and Marmite. Whizz again until very smooth. Serve with sticks of carrot, cucumber and pepper and sesame flatbreads.
For the sesame flatbreads, heat grill to high and dust a non-stick baking sheet with a little flour. Mix the self-raising flour, sesame seeds, a pinch of salt and a grind of black pepper in a large bowl. Stir in the natural yogurt and milk or water, then mix well to form a soft dough.
Divide the dough into 4 and press each piece into an oval approx 5mm thick. Place on the sheet and grill for 3 mins on each side until puffed and golden. Brush with a little olive oil before serving, if you like.