Creamy yoghurt hummus & Flat breads
- ¾ cup Jalna Greek Natural Yoghurt
- In a medium jug, mix yoghurt, chickpeas and reserved liquid, garlic, cumin, lemon, tahini and oil with a stick blender until smooth. Taste and season with salt.
- Spoon into a serving bowl and garnish with extra chickpeas, sumac and Aleppo. Drizzle with oil and serve with yoghurt flatbreads.
- Note: *To make yoghurt flatbreads, mix 1 cup of Jalna Greek Natural Yoghurt with 1 ½ cups self-raising flour in a bowl until a dough forms. Tip out onto a well-floured bench and gently shape into a ball. Divide into 6 and roll out to form an oval shape. Heat some oil in a pan and cook for a few minutes each side until golden brown.