Roast pistachio and sweet potato hummus with a zesty wholemeal herb and garlic flat bread

Flatbread Ingredients:

200g wholemeal flour

5g dried yeast

10g fresh parsley

10g thyme

10g basil

1 tsp minced garlic

100ml warm water

Pinch of salt and pepper

Zest of half a lemon

Method:

• Chop up fresh herbs and lemon zest
• Combine all dry ingredients in a bowl and stir
• Make a small well in the middle and slowly add in the water and fold in the flour
• Remove from bowl and knead 
• Roll into even sized balls and roll flat
• Using a small amount of oil place each flatbread into a griddle pan and cook each side
• Alternatively bake in the oven

For the Hummus:

Ingredients:

1 tin of chickpeas
1 medium sweet potato
2 cloves of garlic
1 tsp tahini paste
1 tsp cumin
40g pistachios
50ml water
Pinch of salt and pepper
Juice of half a lemon

Method:

• Wrap the sweet potato in foil and bake for 40 mins and leave to cool
• Roast the pistachios for 3 minutes in a pan on low heat
• Combine all the remaining ingredients into a food processor
• Skin the sweet potato and remove the inner, then add this into the food processor and blend