Unleavened bread with chickpea spread
For the bread
500ml cake flour
A pinch of salt
4 tbsp olive oil
160ml ice-cold water
For the chickpea spread
820g canned chickpeas, drained
3 garlic cloves
A handful of parsley
2 lemons, juice and zest of
1 tsp ground cumin
125ml olive oil
A pinch of cayenne pepper and parsley, and a drizzle of olive oil, to garnish (optional)
Preheat the oven to 190°C. To prepare the bread, mix together all the ingredients in a food processor until it comes together to make a smooth dough. Refrigerate for 10 minutes and then divide into 8-10 pieces.
Roll each piece into a ball and flatten each one into a thin disc. Place them on a baking sheet.
Bake for 5-8 minutes or until they have a slightly golden crust. Remove and keep aside.
To prepare the chickpea spread, blitz together all the ingredients until you achieve the desired consistency.
Garnish the chickpea spread with cayenne, parsley and olive oil just before serving with the bread.