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.