Ingredients

• 1 tsp coriander seeds
• toasted in a dry frying pan
• 100ml/3½fl oz water
• 250ml/9fl oz natural yoghurt
• 1½ tsp dried yeast
• 550g/1lb 3½oz strong plain flour
• plus extra for dusting
• 1 tbsp salt
• 2 tbsp vegetable oil
• plus extra for brushing
• 400g/14oz canned chickpeas
• rinsed and drained
• 4 garlic cloves
• 50g/2oz tahini paste
• 3 lemons
• juice only
• 100g/3½oz Peppadew peppers or sweet pickled chilli peppers from a jar
• extra virgin olive oil
• to taste
• salt and freshly ground black pepper
• 6 olives
• 1 red chilli
• chargrilled

Directions

• Toast the coriander seeds in a dry frying pan over a medium heat for 1-2 minutes
• until they turn golden-brown.
• Transfer the toasted seeds to a pestle and mortar and lightly crush them.
• Place the crushed coriander seeds into a pan with the water and bring to the boil.
• Place the yoghurt into a bowl and add the yeast.
• Pour the coriander seeds and water into the yoghurt mixture and stir well.
• Add 200g/7oz of the flour and use your hands to combine well. Cover the bowl and leave to prove for 25 minutes (preferably somewhere warm
• but this isn't essential).
• Turn the dough out onto a lightly floured surface. Add the salt
• oil and remaining flour and mix well to completely combine.
• Place the dough back into its bowl
• cover and leave to prove for one hour. (The dough should have nearly doubled in size.)
• Turn the dough out onto a lightly floured surface and knead it lightly for one minute.
• Divide the dough into six and roll into little balls.
• Roll each ball out flat to 10cm-12.5cm/4in-5in circles.
• Heat a griddle pan or large shallow pan. Brush each circle of dough with a little oil and cook the flatbreads for about 30 seconds on each side
• or until golden-brown all over.
• For the hummus
• place all of the hummus ingredients
• except the oil
• into a food processor and blend until smooth.
• With the food processor motor running
• add a steady stream of oil
• to loosen the mixture
• until at the consistency of your choice.
• Transfer the hummus to a dish or bowl and garnish with the olives and chargrilled chilli.
• To serve
• place the bowl of hummus onto a large plate and place the flatbreads around the bowl.