Hummus with buttermilk flatbreads recipe
 Creamy hummus is a favourite healthy dip, but this recipe ups the ante with spices and delicious homemade buttermilk flatbreads for dipping. Chickpeas are also a delicious and cheap source of fibre and protein. 230g/8oz drained chickpeas, (set aside a small handful for the garnish)1 tsp hot smoked paprika, plus pinch to garnish 1 garlic clove, peeled1 tbsp olive oil ½ tsp cumin seeds100g/3½fl oz buttermilk salt and freshly ground pepper 230g/8oz drained chickpeas, (set aside a small handful for the garnish) 1 tsp hot smoked paprika, plus pinch to garnish 1 garlic clove, peeled 1 tbsp olive oil ½ tsp cumin seeds 100g/3½fl oz buttermilk salt and freshly ground pepper 175g/6oz self-raising flour, plus extra for dustingpinch salt100g/3½oz nigella seeds 1tbsp warm water 100g/3½fl oz buttermilk 175g/6oz self-raising flour, plus extra for dusting pinch salt 100g/3½oz nigella seeds 1tbsp warm water 100g/3½fl oz buttermilk Method To make the hummus, blitz the chickpeas, paprika, garlic, olive oil and cumin seeds in a blender until smooth. (Alternatively, mash in a saucepan with a potato masher until smooth.)Slowly add the buttermilk and continue to blend until you have a smooth purée. Season to taste with salt and pepper. Using the reserved chickpeas, mix with the pinch of paprika and garnish the top of the hummus. Leave to rest while you make the flatbreads.To make the dough, put the flour, salt and nigella seeds into a large bowl. Slowly add buttermilk, mixing the liquid and flour until it starts to come together to form a rough dough. Add the warm water and knead until you have a ball of dough (if the dough is still a little dry and ragged add a little more water). Cover with a damp cloth and leave to rest for at least an hour.Divide the dough into six small balls. Lightly dust the worksurface with flour and roll out the balls using a rolling pin. Roll each flatbread out to the thickness of a pound coin.Heat a dry frying pan over a high heat and cook one flatbread for a couple of minutes on one side. When the dough begins to bubble up, flip the dough over and continue cooking on the other side for a couple minutes longer. Remove from the pan and repeat with each flatbread. Wrap the cooked flatbreads in a tea towel to keep warm.To serve, cut the flatbreads into triangles and serve alongside the hummus. Delicious as a starter or snack. To make the hummus, blitz the chickpeas, paprika, garlic, olive oil and cumin seeds in a blender until smooth. (Alternatively, mash in a saucepan with a potato masher until smooth.) To make the hummus, blitz the chickpeas, paprika, garlic, olive oil and cumin seeds in a blender until smooth. (Alternatively, mash in a saucepan with a potato masher until smooth.) Slowly add the buttermilk and continue to blend until you have a smooth purée. Season to taste with salt and pepper. Using the reserved chickpeas, mix with the pinch of paprika and garnish the top of the hummus. Leave to rest while you make the flatbreads. Slowly add the buttermilk and continue to blend until you have a smooth purée. Season to taste with salt and pepper. Using the reserved chickpeas, mix with the pinch of paprika and garnish the top of the hummus. Leave to rest while you make the flatbreads. To make the dough, put the flour, salt and nigella seeds into a large bowl. Slowly add buttermilk, mixing the liquid and flour until it starts to come together to form a rough dough. Add the warm water and knead until you have a ball of dough (if the dough is still a little dry and ragged add a little more water). Cover with a damp cloth and leave to rest for at least an hour. To make the dough, put the flour, salt and nigella seeds into a large bowl. Slowly add buttermilk, mixing the liquid and flour until it starts to come together to form a rough dough. Add the warm water and knead until you have a ball of dough (if the dough is still a little dry and ragged add a little more water). Cover with a damp cloth and leave to rest for at least an hour. Divide the dough into six small balls. Lightly dust the worksurface with flour and roll out the balls using a rolling pin. Roll each flatbread out to the thickness of a pound coin. Divide the dough into six small balls. Lightly dust the worksurface with flour and roll out the balls using a rolling pin. Roll each flatbread out to the thickness of a pound coin. Heat a dry frying pan over a high heat and cook one flatbread for a couple of minutes on one side. Heat a dry frying pan over a high heat and cook one flatbread for a couple of minutes on one side. When the dough begins to bubble up, flip the dough over and continue cooking on the other side for a couple minutes longer. Remove from the pan and repeat with each flatbread. Wrap the cooked flatbreads in a tea towel to keep warm. When the dough begins to bubble up, flip the dough over and continue cooking on the other side for a couple minutes longer. Remove from the pan and repeat with each flatbread. Wrap the cooked flatbreads in a tea towel to keep warm. To serve, cut the flatbreads into triangles and serve alongside the hummus. Delicious as a starter or snack. To serve, cut the flatbreads into triangles and serve alongside the hummus. Delicious as a starter or snack. Recipe tips Both the dip and bread can be stored in the fridge for up to 3 days.