Kasi Kitchen
Carrot hummus with garlic and herb flatbreads
Carrot hummus with garlic and herb flatbreads is always a favourite dip – why not try Cooking365’s spiced carrot version for a change? Served with the quickest of flatbreads and so versatile too.
Ingredients
For the garlic and herb flatbreads
- plain flour: 225g/8oz plain flour, plus extra for dusting
- olive oil: 2 tbsp olive oil, plus extra for frying
- 130ml/4¼fl oz warm water
- garlic: 2 garlic cloves, crushed
- parsley: 2 tbsp freshly chopped parsley
- basil: 1 tbsp freshly chopped basil
- ½ tsp salt
For the spiced carrot hummus
- carrots: 2 smallish carrots (about 125g/4½oz in total), coarsely grated
- chickpeas: 1 x 400g tin chickpeas, drained and rinsed
- garlic: 2 garlic cloves, crushed
- lemon: ½ lemon, juice only
- olive oil: 150ml/¼ pint olive oil
- tahini: 2 tsp tahini
- harissa: 2 tsp harissa paste
Method
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For the flatbreads, measure the flour, oil and water into a large bowl and add a good pinch of salt. Mix everything together with a table knife and then use your hands to bring the mixture together into a soft dough. Tip onto a floured work surface and knead for 4–5 minutes.
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Flatten the dough into a circle, sprinkle over the garlic and herbs and then bring together into a ball again. Knead until the garlic and herbs are well incorporated.
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Divide into six even-sized balls. On a floured work surface, use a rolling pin to roll each ball out into a very thin circle.
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Heat a large frying pan until very hot, then rub some oil into the pan using kitchen paper. Add one flatbread and fry for 2 minutes until it starts to puff up and turn lightly golden. Use a palette knife to flip over the flatbread and cook for another 2–3 minutes on the other side. Repeat with the remaining flatbreads, adding a little more oil to the pan if needed.
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For the carrot hummus, place all the ingredients in a food processor, season with salt and pepper and whizz until just smooth and creamy. Serve with the warm flatbreads.
Carrot hummus with garlic and herb flatbreads