(Serves 6)

BEAN DIP

METHOD:

• Sauté the shallots in 15ml olive oil, add the garlic and cumin and cook until caramelised.
• Add 80ml water to the beans and simmer for about 5 minutes (most of the water should be absorbed or evaporated). Season.
• Place in a food processor and add the remaining olive oil, lemon juice, and tahini. Process until smooth. Spoon into a bowl, cool, and cover.
• TO SERVE: Combine the butter and cumin in a small frying pan and cook until nut-brown in color. Pour over the beans and garnish with fresh thyme. Serve with the flatbreads for a delicious snack or light meal.

FLATBREADS

METHOD:

• Combine the flour, salt, sugar, and yeast in the bowl of a stand mixer with the dough hook attachment. Mix on low speed to combine, add olive oil, and the lukewarm water until it forms a soft, sticky dough (adding a little more water, if necessary). Increase speed to medium and mix until dough is smooth and elastic.
• Place dough in an oiled bowl, cover and leave to rise until doubled in size.
• Turn out dough onto a lightly floured surface. Divide into 8 equal portions, then roll into balls. Cover with a damp cloth and stand in a warm place to rise slightly.
• Roll out on a lightly floured surface and place on oiled trays.
• Heat a little olive oil in a large frying pan on medium heat and cook one flatbread at a time, turning halfway, until golden and cooked through (4 minutes). Keep warm in the oven while you cook the rest.
• Brush with olive oil and season with sea salt.