Occasional stories, food and travel inspiration

Occasional stories, food and travel inspiration

5 Minute Eats: Hummus with Garlic, Chilli & Lemon Flat Bread

Welcome to the third recipe in my 5 Minute Eats series, which features my favourite recipes that can be made in five minutes or less. Today we’re making Hummus with Toasted Garlic, Chilli & Lemon Flat Bread.

I cleaned up and reorganised my pantry with my six year old yesterday – yes, I know, we are just untamed in this household. The anal and uptight Virgo that lurks somewhere inside me is now inordinately pleased to have a neat and tidy pantry – I now know exactly what is in there and I can find things without having to mutter crossly to myself.

I like organising my 60-odd spices into three different containers: Sweet/Desserts, Asian and Western. This makes sense to me – it means when I’ve cooking something on the stove and need a little pinch of flavour I know exactly in which container where to look. Some people prefer an alphabetical spice rack but I like grouping flavours that work together, together: I’ve taken the Trinny & Susannah method of organising your wardrobe — sorting by outfit rather than by item of clothing — and adapted it to my pantry.

One thing I always have in the pantry are canned chickpeas. I’ll chuck them in a salad, soup or stew or I’ll make a quick batch of hummus for a light lunch or snack. I know some people get their kicks by cooking dried chickpeas from scratch but it’s not a path I feel I need to go down.

This hummus recipe is one that I’ve made many times before. Sometimes I add a little greek yoghurt so it has a lighter, moussier texture, but other times I prefer it as is, thick and gloopy. If you like a super-smooth dip you can remove the chickpea skins before blending but I never bother myself.

The flat bread recipe was inspired by something I ate at my old piano teacher’s house back in the 80s. Snacks were not usually part of my weekly half hour lesson but one day she had a plate of these out and offered me a piece. I’d never eaten anything like it before and I remember asking her how she made them and how she’d come to do put those particular ingredients together – my fascination with food and the stories behind recipes clearly began at an early age.

Along with a couple of pieces of fruit or some cucumber and carrot sticks, this would actually make a great lunch to take to work. You could make the dip and bread in the morning, transport them in tupperware or a similar airtight container and then break it out at lunchtime. Then when people ask you what you’re eating, you’ll be able to say nonchalantly,”This? I made it in five minutes this morning.”

Treasure these moments, friends.

5 Minute Eats: Hummus with Garlic, Chilli & Lemon Flat Bread

 
Author: 
Recipe type: Appetizer
Cuisine: Australian
An easy and healthy lunch or snack
Ingredients
  • 1 packet flatbread, cut into small pieces
  • Garlic Oil
  • Lemon Juice
  • Chilli flakes
  • Salt Flakes
  • 1 can chickpeas, drained
  • ½ - 1 clove minced garlic
  • Juice of ¼ - ½ lemon (to taste)
  • Salt & pepper
  • A few tablespoons of Greek yoghurt (optional)
Instructions
  1. Preheat oven to 220 degrees celsius
  2. Brush flatbread with garlic oil and then sprinkle over lemon juice, salt flakes and chilli flakes. Use more chilli than you think you will need.
  3. Bake for five minutes and then leave to cool
  4. Meanwhile, blend chickpeas, garlic, lemon and salt & pepper. Add yoghurt if you're using it. Spoon it into a suitable serving dish and then eat with the flat bread.

 

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