Lemon and Coriander Hummus with Easy Wholemeal Flatbreads Recipe

When I first made my own hummus I couldn’t believe how easy it was, so now I am going to try different flavour combinations like this one. I have always wanted to have a go at making my own flat breads, I kept reading how easy they are to make and it was! I saw on a food programme that there can be up to 12 ingredients in supermarket packaged bread products including quite a lot of sugar, this recipe used all of 4 ingredients, which are all natural. When eating the two together I had great satisfaction knowing I had made both myself knowing exactly what ingredients I had used without the hidden extra sugars and preservatives. This is a nice summery lunch and great would be great for picnic!


For the Hummus

  • 1 tin of chickpeas, drained and washed
  • juice and zest of 1 large lemon
  • 1 large garlic clove, minced
  • 4 tbsp tahini paste
  • 5 tbsp olive oil (good quality)
  • pinch of sea salt, if needed

For the Flatbreads

  • 200g wholemeal flour
  • 100ml olive oil
  • 1/4 tsp sea salt
  • 100ml of warm water


For the Hummus

  1. In a blender add all the ingredients and blitz until you have the right consistency, taste and adjust if needed.
  2. Transfer to a dish and make a swirl with your finger, drizzle flavoured oil in the swirl (I used chilli, recipe here) cover with cling film and set aside in fridge for flavours to infuse.

For the Flatbreads

  1. Place the flour and salt in a large bowl and trickle in the water bit by bit mixing with a finger as you go.
  2. Add the oil and knead the dough for around 5 minutes – you are aiming for a soft dough. If it is too sticky add a little more flour, if it is too dry add a splash of water.
  3. Divide the dough into six balls, or 4 for wraps
  4. On a clean surface, roll each ball of dough one at a time using a rolling pin. Turning as you go to stop sticking and to get a fairly round shape.
  5. Heat a large frying pan. Take a sheet of kitchen paper and rub a little olive oil onto the surface of the pan. Cook each flatbread for about two minutes on each side. The flatbread should have turned lighter in colour and may have a few spots of brown.
  6. Keep the cooked flatbreads warm, wrapped in foil on a plate until the others are cooked. Serve with the hummus.

2 Comments Add yours

  1. Thank you, Go for it, it’s so worth it 😺


  2. Rice N Dine says:

    I have no experience creating this one that’s why I am kind of excited. Thanks for sharing this recipe! 🙂


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