The combination of hummus and lavash is a something that makes for a complete well balanced meal. And if they are both homemade, it adds to the health element too. I have made this many times in the past but posting for the first time. Hope you try it too – after all we have much more time now than ever before.
Ingredients – for Hummus
150 grams chickpeas, soaked and boiled with a tsp of salt.
6 cloves of garlic
3 tbsp extra virgin olive oil
1 tbsp parsley – dried or fresh
Salt to taste
Ingredients – for the lavash
200 grams whole wheat flour
1 tbsp chilli flakes
1 tbsp extra virgin olive oil
Water for kneading
Salt to taste
Method for Hummus
Wash and soak the chickpeas overnight and cook in a pressure cooker with salt till soft and tender and allow to cook.
Heat 1 tbsp extra virgin olive oil and saute the garlic cloves till slightly brown.
Transfer the cooled chickpeas, garlic, salt, chilli flakes, extra virgin olive oil and parsley to a blender and blend till you get a smooth mix.
Transfer to a bowl and garnish with parsley and extra virgin olive oil.
Method for Lavash
Knead together whole wheat flour, chilli flakes, extra virgin olive oil, water and salt to make a firm dough.
Allow to rest for at least 30 minutes covering the dough with a damp cloth.
Divide the dough into small balls and roll it like a chappati.
Using a blunt knife make vertical strips and take a fork and prick holes all over.
Preheat the microwave at 180 degrees and once done, place the lavash strips on a microwave safe dish and bake at 180 degrees for 10 minutes on convection mode. Allow to cool and serve with hummus.