Ta-ta-ta-ta TAPAS!

Quick ‘n easy Hummus and flatbread: Minimal effort maximal results.

It’s Saturday afternoon. You have wine, you have guests, you have a lazy streak and can’t make yourself cook up a 5-course meal. WHAT TO DO?! Then you remember the other night at the bar where you gorged yourself on finger food and dips. AHA! But doesn’t that take a lot of time and effort? NO! Well not with this recipe at least. For die-hard hummus and flatbread lovers, this might seem a cheat. No, there isn’t tahini in the hummus, yes, that is potato bake in the flatbread. But at least it’s a quick, easy and most importantly, a tasty cheat. After all, after nine glasses of vino, who really cares whether you will land a job in a Michelin-star Meze bar?

I like my hummus particularly garlic-ey, so if you are worried about your breath, use my recommended amount as a measure for being very strong. It is also your prerogative to get creative with extras, olives, gherkins and cheese add great flavour, maybe think about some cured meats if you are feeling fancy. Remember, you might be looking for a quick eat, but make it worth your while by adding yummy side dishes and using good flavours.


Hummus ingredients:

1 Can of chickpeas (drained and rinsed)

2-3 Tablespoons lemon juice

1/4 Cup olive oil

1 Large clove of garlic, crushed

Half a teaspoon sea salt

Half a teaspoon pepper

Half a teaspoon ground coriander



Blend all the ingredients together until it forms a smooth paste. Add olive oil until desired consistency is achieved. Season to taste with salt/pepper/coriander. Enjoy immediately, or store in the fridge in an airtight container.


Flatbread ingredients:

2 Cups Cake flour

15 ml Baking powder

1 sachet  Potato Bake (either cheese and onion, or garlic flavouring)

2 Teaspoons thyme

1 Teaspoon origanum

1/4 Cup olive oil

1 Cup boiling water



Combine all the ingredients on a mixing bowl starting with dry ingredients. Eventually you’ll have to dig in with your hands, mixture shouldn’t stick to your fingers though. When you have formed a big ball of dough, start forming fist-size balls with your hands. You should end up with about 12 balls. Roll out balls to flat circles with your hands to about half a centimetre thick. Heat up a non-stick frying pan and stick in circles one at a time about 2 minutes on each side until brown and looking delicious. Best served immediately after cooking.

Happy eating! 😉

Cooking time: 20-30 minutes

Prep time: 5 minutes



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