Peel the garlic and pop it in the food processor with the lemon
Drain the chickpeas, rinse and de-shell.
Combine the chickpeas ( hold back about 10) with the garlic and lemon juice. Add in the tahini, 1/2 tsp cumin and 4 tbsp of the oil and water. Blitz for 2-3 minutes. Season with sea salt.
Taste, adjust consistency by adding more oil and water, more lemon juice or salt. All ow to sit for a few moments and taste again.
Transfer to a container, drizzle with olive oil, sprinkle with cumin and garnish with some chickpeas.
Flatbreads
250g self raising flour
250g Greek yogurt
1 level tsp baking powder
1 tsp olive oil
Method
Sieve the flour and baking powder into the bowl. Make a well in the centre and stir in the yogurt and the olive oil. Combine until it forms a stiff dough.
Place back in the bowl to rest for a few minutes while you make the hummus and the cous cous .
Dust your work surface and using a rolling pin roll out 4/6 flatbreads. Approx the size of a golf ball. Roll them out to be about 3mm thick and 10cm in diameter.
Heat a little oil on your pan, cut 2 small slits in the top and cook for 1 2 minutes on each side. Allow them to puff up and char a little.
