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
- 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)
- Preheat oven to 220 degrees celsius
- 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.
- Bake for five minutes and then leave to cool
- 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.
