- 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
- 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.