´óÏó´«Ã½

Ìý

Flatbread

• 200ml warm water
• 10g fresh yeast
• 300g chick pea flour
• 10ml olive oil
• Pinch of salt

Mix the yeast with the warm water until dissolved. Mix flour, olive oil and salt until a smooth dough is formed, then cover and leave in a warm place to prove until doubled in volume, for approximately half an hour.

On a floured board, roll the dough into 30g balls, then leave to rest in the fridge for half an hour or so.

Roll the balls into 5cm flat cakes and cook for a couple minutes on each side on a lightly oiled griddle plate or large cast iron frying pan.

Ìý

Broad Bean Houmous

• 200g frozen broad beans

• 2 cloves garlic, peeled and roughly chopped

• Juice of 1 lemon

• 20mlÌýextra-virgin olive oil

• 20ml vegetable oil

• 20g halva (sesame paste)

• salt and pepper

• extra-virgin olive oil for serving

• Feta cheese

Ìý

Put the broad beans into a pan with the garlic cloves and about 100ml water, cover the pan and cook the beans slowly for 5–6 minutes, stirring occasionally.

Remove them from the heat and leave to cool a little.

A good-quality jug liquidizer produces the best houmous, otherwise use a food processor.

Spoon the broad beans, garlic, sesame paste, lemon juice and seasoning into the blender with half of the cooking liquid and process on a high speed, stopping the machine occasionally to stir the mix and scrape the sides of the jug.Ìý

When the beans are fairly well blended leave the machine running and pour in the oils.

The houmous should be of a thick pouring consistency when it’s still warm from the machine.Ìý

To serve, spoon on to the flatbread, crumble a little feta and drizzle with olive oil.