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5.0 from 3 votes

Perfect hummus with pine nuts and paprika (with 2-ingredient flatbread)

Every blog should have a hummus recipe, so here's mine! (better late than never!) I love this quick version. Just throw a few ingredients into a food processor, then tip into a dish and top with pine nuts and a sprinkle of paprika. Serve with some simple 2-ingredient flatbread and you're in appetizer heaven!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 as an appetizer
Calories: 623 kcal
Course: Appetizer
Cuisine: Greek

Ingredients

for the hummus
  • 14 ounce cooked chickpeas garbanzo beans, drained and water reserved
  • 1 small garlic clove
  • 1 tablespoon Tahini sesame seed paste*
  • Juice of 1 small lemon
  • 1/2 teaspoon salt
  • 3 tablespoons olive oil plus a bit more for drizzling
  • 2 tablespoons toasted pine nuts
  • Sprinkle of paprika
for the homemade flatbreads
  • 1 1/3 cups self-raising flour
  • 1 teaspoon baking powder
  • 1 1/3 cups plain or greek yogurt I used Greek of course!
  • olive oil and salt for drizzling / sprinkling optional

Instructions

For the Hummus
    Cup of Yum
  1. Put the first six hummus ingredients (from the chickpeas to the olive oil) in a food processor together with three tablespoons of the reserved chickpea water. Blitz until smooth.
  2. Tip the hummus into a bowl, drizzle with a little olive oil and scatter with the toasted pine nuts. Sprinkle with a little paprika.
For the Homemade Flatbreads
  1. Combine the flour, baking powder and yogurt in a large bowl and mix until a dough begins to form.
  2. Tip the dough out onto a floured board or clean work surface and knead a few times until you have a smooth ball of dough (if the dough seems a bit too dry add a tablespoon or two of water to help bring it together).
  3. Divide the dough in half, then divide each half into four to give you eight equal pieces of dough.
  4. Form each piece into a ball, then roll out to a few millimetres thick.
  5. Heat a griddle pan until quite hot, then cook each of the rolled out pieces of dough for a minute or two on each side (they should puff up a bit when you’re cooking the second side). Drizzle with olive oil and sprinkle with salt while still hot.
  6. Serve with the hummus and a piece of spinach and feta filo pie (if you like!).

Notes

  • Traditionally, tahini is added to hummus, but I don’t think it would be the end of the world to leave it out if you happen not to have any (many would probably disagree with me here, but there you go!)
  • I've received some comments that the dough is too wet. 
  • Make sure you use full fat traditional strained Greek yogurt (other 'Greek style' yogurts with cream in etc may be too runny). 
  • If your dough still ends up too sticky, simply add more flour until you can gather it up and form it into flat breads. 

Nutrition Information

Calories 623kcal (31%) Carbohydrates 85g (28%) Protein 26g (52%) Fat 19g (29%) Saturated Fat 2g (10%) Cholesterol 3mg (1%) Sodium 328mg (14%) Potassium 615mg (18%) Fiber 9g (36%) Sugar 7g (14%) Vitamin A 25IU (1%) Vitamin C 1.5mg (2%) Calcium 190mg (19%) Iron 4.2mg (23%)

Nutrition Facts

Serving: 4as an appetizer

Amount Per Serving

Calories 623

% Daily Value*

Calories 623kcal 31%
Carbohydrates 85g 28%
Protein 26g 52%
Fat 19g 29%
Saturated Fat 2g 10%
Cholesterol 3mg 1%
Sodium 328mg 14%
Potassium 615mg 13%
Fiber 9g 36%
Sugar 7g 14%
Vitamin A 25IU 1%
Vitamin C 1.5mg 2%
Calcium 190mg 19%
Iron 4.2mg 23%

* Percent Daily Values are based on a 2,000 calorie diet.