So this is my last ‘healthy’ post as it were since this is the end of my collaboration with Pranita. In my opinion, we saved the best for the end. This recipe is super super easy, and unlike most other hummus recipes, doesn’t require tahini, making everyone’s life a lot easier. All the ingredients, except maybe the avocado, are very easily available. If you find using canned chickpeas easier, that works too.
You can download the amazing creative Pranita has done here. Its lime green and I love it!
For the hummus:
- Boiled Chickpeas
- Cumin Powder
- Lemon juice
- Olive oil
For the lavash:
- Wheat flour
Blend everything together with a little bit of olive oil. If you find that the hummus is a little too grainy, you can pass it through a sieve. Just remember that the more you spin it, the smoother it can get. So keep checking the hummus.
Once ready, serve it in a bowl and drizzle with some olive oil.
I use chappati ka atta literally, which means mix together the above with a little salt until it forms a dough.
Roll it out to about 2mm in thickness and place on baking tray. Using a pizza cutter or a knife, cut into large pointy triangles.
I use either poppy seeds or sesame seeds on top. Lightly press poppy seeds or sesame seeds them into the dough so they stick, and bake for about 10 minutes at 180C or until brown.