The flat breads are really easy to make and can be served as an accompaniment to the following dips. Alternatively use flour tortillas, tortilla chips or breadsticks. You can choose to serve either one or all of these dips as they all complement each other in flavour.
1 sachet of dried fast action yeast (7g)
15g of sugar
315ml of tepid water
500g of strong bread flour
15g of salt
4 tbsp of olive oil
Some extra flour for dusting
• In a bowl dissolve the yeast and sugar in half the water.
• Sieve out the flour and the salt onto a clean work surface. Make a well in the centre and pour in the dissolved yeast mixture. Using your hand “stir” the middle of the mixture and slowly bring in the flour to the centre until the yeast mixture is soaked up.
• Then gradually pour in the rest of the tepid water into the centre and work it into a moist dough. Add or take away a little of the water if you feel it needs it.
• With floured hands knead the dough until its elastic and smooth
• Place the dough onto a baking tray and score the top a couple of times with a knife and then cover with cling film. Leave it to prove for about 40 minutes until it has grown by twice its original size in a warm place.
• Split the dough into 5 pieces and roll out into a large circular shape that is thinner than a normal pizza base.
• Pre-heat a baking tray in an oven at 220°C (gas mark 7) and then drizzle it with the olive oil. Cook the flat breads on it for about 6-8 minutes turning once and then drizzling with some more oil. Alternatively cook in the oil on a hot griddle pan until charred.
Spicy chickpea dip
400g chickpeas (drained)
1 teaspoon of ground cumin
½ teaspoon of coriander
½ a red chilli (de-seeded)
1½ cloves of garlic
Squeeze of lemon juice
1 teaspoon of créme fraiche
Olive oil (about 2 tablespoons)
Put the chilli, garlic and some of the olive oil in to a food processor and finely chop. Add the rest of the ingredients and pulse until mixed. Don’t worry about getting the chickpeas completely smooth as it is nicer if there is a mixture of smooth and smashed chickpeas.
Tomato & avocado salsa
4 large ripe tomatoes
1 red chilli
½ teaspoon ground cumin
½ teaspoon ground coriander
Juice of 1 lime
1 small red onion
2 medium-ripe avocados (halved, stoned)
2 tablespoons extra virgin olive oil
8 tablespoons of roughly of coriander leaves
Salt and black pepper
Roughly chop the tomatoes, avocado and onion into big chunks and add to the food chopper along with the other ingredients. Chop with quick pulses until all the ingredients are combined.
1 clove of garlic (peeled and crushed)
1 teaspoon of salt
1 large egg yolk
1 teaspoon Dijon mustard
250ml of extra virgin olive oil
250ml of olive oil
Salt and pepper
Put the egg yolk and Dijon mustard in a bowl and mix using an electric whisk. Gradually add both types of olive oil in as steady stream as possible until the mixture is thick and yellow in colour. Then add the garlic, salt and the lemon juice and mix in.