Homemade Hummus with Lavash

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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.

Hummus with Lavash
Hummus with Lavash

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.

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