Naughty’s Coriander and Mint Hummus


For the hummus:

  • 350g chickpeas
  • 1 tsp baking soda
  • Juice of 1 lemon
  • 5 garlic cloves
  • 2 tbsp Greek yoghurt
  • 2 tsp cumin
  • 1 green chilli
  • 1 tbsp fresh parsley
  • 1 tbsp fresh mint
  • 2 tbsp fresh coriander
  • 1 tbsp tahini
  • 1 tsp salt
  • 150ml olive oil

For the flatbread:

  • 250g Greek yoghurt
  • 250g plain
  • Sachet of yeast


The hummus:

  • Boil the chickpeas the baking soda in a pan until the chickpeas are tender
  • Combine all hummus ingredients together. Naughty Boy recommends doing this the traditional way in a pestle and mortar, but can also be blended in a food processor to your preferred smoothness.
  • Serve your hummus in a bowl, ready to be enjoyed with the crispy flatbreads

The flatbread:

  • Mix the Greek yogurt, flour and yeast together in a large bowl, then leave to rest for 20 minutes at room temperature.
  • Divide the dough into 6
  • Roll each ball out into a flatbread rounded shape on a flour dusted surface
  • Heat a non-stick frying pan over a high heat, adding in oil
  • When the pan and oil is very hot, place the flatbread in the pan one at a time and cook until the flatbread is lightly browned and crispy.
  • Repeat this on the other side.
  • Place the cooked flatbread on a chopping board and repeat until all flatbreads are cooked.
  • Once all flatbreads are cooked, slice them into long strips to dip into your Naughty’s coriander and mint hummus.