Houmous Recipe

Rinse 2 cups drained chickpeas briefly under cold water and transfer to a food processor. Add 1/2 cup tahini, 3 tablespoons lemon juice, 2 peeled garlic cloves, 1 teaspoon ground cumin and 1 teaspoon fine sea salt.

With the processor running, drizzle in 3 tablespoons extra-virgin olive oil. Add 3 tablespoons reserved chickpea liquid (aquafaba) or cold water in 1 tablespoon increments while blending until the mixture becomes very smooth and creamy (2–4 minutes). Scrape down the sides as needed.

Taste and adjust seasoning: add more lemon for brightness, salt for seasoning, or up to 1–2 extra tablespoons of aquafaba/water for looser texture. Transfer houmous to a shallow serving bowl and smooth the top with the back of a spoon.

Preheat oven to 200°C (400°F). Line a baking tray with parchment.

Pat 1 cup drained chickpeas very dry with paper towels. In a bowl toss chickpeas with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/4 teaspoon ground coriander, 1/4 teaspoon ground cumin, 1/2 teaspoon salt and 1/4 teaspoon black pepper until evenly coated.

Spread chickpeas in a single layer on the prepared tray and roast 25–30 minutes, shaking the tray every 8–10 minutes, until crisp and browned at the edges. Remove and cool slightly; they will crisp further as they cool.

In a small saucepan, combine 1/4 cup neutral oil, 1 teaspoon dried red chilli flakes, 1/4 teaspoon smoked paprika, 1/4 teaspoon mild chilli powder (if using) and 1/4 teaspoon salt.

Warm the oil gently over low heat for 4–6 minutes so it infuses (do not let the oil smoke). Remove from heat and allow to cool slightly; transfer chili flakes and spiced oil to a small heatproof bowl so the bits remain in the oil to crisp up as they cool.

Combine 2 cups plain flour, 1/2 teaspoon instant yeast, 1/2 teaspoon sugar and 1 teaspoon salt in a large bowl. Make a well and add 3/4 cup warm water and 1 tablespoon olive oil. Mix until a rough dough forms.

Turn the dough onto a lightly floured surface and knead 5–7 minutes until smooth and elastic. Form into a ball, place in a lightly oiled bowl, cover and let rest in a warm spot for 30–45 minutes until slightly puffed (for NG option: skip yeast and make quick flatbreads by resting 10 minutes).

Divide dough into 4 equal pieces. Roll each piece into a thin oval or round about 18 cm (7 inches) diameter. Brush one side lightly with olive oil and sprinkle with minced garlic (2 cloves) and chopped parsley if using.

Heat a heavy skillet or griddle over medium-high heat. Place flatbread oil/garlic side down in the dry hot skillet and cook 1–2 minutes until bubbles form and underside is spotted and golden. Brush cooked side with a little oil, flip and cook an additional 1–2 minutes until cooked through and slightly charred. Keep warm in a clean towel while cooking remaining breads.

Spoon the prepared houmous into a shallow serving dish and use the back of a spoon to create a swirl or well in the center.

Drizzle 2 tablespoons extra-virgin olive oil over the houmous, then spoon 1–2 tablespoons of the warm crispy chilli oil (including some crisped flakes) into the well. Sprinkle the spice-roasted chickpeas evenly over the top.

Scatter toasted pine nuts or pumpkin seeds if using, dust with 1/2 teaspoon smoked paprika for color, and serve with warm garlic flatbreads and a lemon wedge alongside.