Chickpea Hummus & Flatbread

4 serves of whole grain
Each serve is 16g of whole grain. GLNC recommends 3 serves daily.

In celebration of the International Year of Pulses, Simon Bryant (celebrity chef) has kindly provided us with some recipe inspiration on how to make a classic hummus with chickpeas!


1 ½ cups chickpeas
30 ml lemon juice
50 ml unhulled tahini
1 clove garlic
120 ml extra virgin olive oil
2 tsps salt flakes

Throw the chickpeas and garlic in a food processor and blitz away! Then chuck in all of the other ingredients and have another little blitz.

For 6 breads

3 cups wholemeal flour
1 cup really cold water
3 tbsps extra virgin olive oil
2 tsps salt flakes
2 tsps baking powder


  1. Chuck everything in a bowl, mix together. Turn out onto a bench, roll up your sleeves and get stuck into kneading the dough for a minute, or till its smooth.
  2. Break into 6 pieces and stretch / roll into about 8 inch rounds and dock (prick) a few holes with a fork (wherever) on the bread.
  3. Preheat an upside down wok over a flame, lightly oil the wok. Chuck bread over wok and cook about 30 seconds until a little blistered, turn and repeat.

This recipe was kindly provided by Simon Bryant.

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