Middle Eastern · Starter · 20 min

Hummus with Flatbread

Name: Hummus with Flatbread
Prep time: 15 min
Cook time: 5 min
Total time: 140 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 can chickpeas (400 g, drained approx. 240 g) (reserve the liquid from the can); 4 tbsp tahini (sesame paste) (stirred well); 3 tbsp lemon juice (add gradually and taste); 2 cloves garlic, finely chopped or crushed; 1 tsp ground cumin; 0.5 tsp salt (canned chickpeas are already salted, season at the end); pepper (to taste); 0.5 tsp chilli flakes (optional); 3 tbsp mild olive oil (plus a little more for drizzling); 3 tbsp chickpea liquid from the can (more if needed); paprika (for dusting); flat-leaf parsley, chopped (to garnish); 4 flatbread or pitta (freshly warmed)

Creamy chickpea purée with tahini, lemon and garlic, drizzled with olive oil and served with warm flatbread for dipping.

As of: 11 October 2026

Preparation

Tip the chickpeas into a sieve and let them drain, catching the liquid. Set a few chickpeas aside for the garnish.
Put the chickpeas, tahini, lemon juice, garlic, cumin, salt, pepper, optional chilli flakes and the olive oil into a blender or food processor and blend to a paste.
Gradually add chickpea liquid and blend for several minutes until you have a creamy, softly falling purée, about the thickness of ketchup.
Season with lemon juice and salt. If you have time, cover the hummus and leave it to rest for at least 2 hours, as it tastes rounder then.
Briefly warm the flatbread in the oven or toaster.
Spread the hummus on a flat plate or in a bowl in waves with the back of a spoon, garnish with the reserved chickpeas, plenty of olive oil, paprika and parsley, and serve with the warm bread.

Drink with it

White wine · excellent match
Sauvignon Blanc or Grüner Veltliner
Fresh acidity and green spice cut through the sesame richness, and the wine offers a counterpart to the lemon and garlic.
Which wine pairs with food? A simple approach to choosing
Rosé · excellent match
Dry rosé from Provence or Lebanon
Red fruit and acidity are light enough for the purée and stand up to tahini and olive oil, the standard with mezze.
Pale lager · excellent match
Pilsner or lager, cold
Carbonation and cereal notes clear away the sesame fat while the lemon stays fresh, just as it is drunk with mezze in the Levant.
Pils or Helles: What's the Difference?
London dry gin · good match
Gin and tonic with a slice of lemon
Juniper, coriander and citrus stand beside the lemon and cumin, and the tonic loosens the creaminess.
London Dry Gin: does it have to come from London?

With the same drinks

This pairs well too.

Middle Eastern · Starter · 20 min

Hummus with Flatbread

Creamy chickpea purée with tahini, lemon and garlic, drizzled with olive oil and served with warm flatbread for dipping.

As of: 11 October 2026

Preparation

Tip the chickpeas into a sieve and let them drain, catching the liquid. Set a few chickpeas aside for the garnish.
Put the chickpeas, tahini, lemon juice, garlic, cumin, salt, pepper, optional chilli flakes and the olive oil into a blender or food processor and blend to a paste.
Gradually add chickpea liquid and blend for several minutes until you have a creamy, softly falling purée, about the thickness of ketchup.
Season with lemon juice and salt. If you have time, cover the hummus and leave it to rest for at least 2 hours, as it tastes rounder then.
Briefly warm the flatbread in the oven or toaster.
Spread the hummus on a flat plate or in a bowl in waves with the back of a spoon, garnish with the reserved chickpeas, plenty of olive oil, paprika and parsley, and serve with the warm bread.

Drink with it

White wine · excellent match
Sauvignon Blanc or Grüner Veltliner
Fresh acidity and green spice cut through the sesame richness, and the wine offers a counterpart to the lemon and garlic.
Which wine pairs with food? A simple approach to choosing
Rosé · excellent match
Dry rosé from Provence or Lebanon
Red fruit and acidity are light enough for the purée and stand up to tahini and olive oil, the standard with mezze.
Pale lager · excellent match
Pilsner or lager, cold
Carbonation and cereal notes clear away the sesame fat while the lemon stays fresh, just as it is drunk with mezze in the Levant.
Pils or Helles: What's the Difference?
London dry gin · good match
Gin and tonic with a slice of lemon
Juniper, coriander and citrus stand beside the lemon and cumin, and the tonic loosens the creaminess.
London Dry Gin: does it have to come from London?

With the same drinks

Hummus with Flatbread

Preparation

Drink with it

Sauvignon Blanc or Grüner Veltliner

Dry rosé from Provence or Lebanon

Pilsner or lager, cold

Gin and tonic with a slice of lemon

This pairs well too.

Asparagus and Strawberry Salad (Spargel-Erdbeer-Salat)

Baba Ganoush (smoky aubergine dip)

Bruschetta with Tomatoes and Garlic

Buffalo Cauliflower Wings

Hummus with Flatbread

Preparation

Drink with it

Sauvignon Blanc or Grüner Veltliner

Dry rosé from Provence or Lebanon

Pilsner or lager, cold

Gin and tonic with a slice of lemon

This pairs well too.

Asparagus and Strawberry Salad (Spargel-Erdbeer-Salat)

Baba Ganoush (smoky aubergine dip)

Bruschetta with Tomatoes and Garlic

Buffalo Cauliflower Wings