Quick Hummus With Pine Nuts And Paprika (With 2-ingredient Flatbread)


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This perfect quick hummus is sprinkled with pine nuts and paprika and served with a delicious flatbread made with just 2 main ingredients – flour and Greek yogurt. It’s my go-to hummus recipe and I hope it becomes yours too!

Quick hummus in a brown ceramic pot from above.

We all need a go-to hummus recipe

I’m going to admit something to you, and it isn’t pretty. Up until now I rolled my eyes when I saw a hummus recipe on someone else’s food blog.

But because hummus is an incredibly delicious not-to-mention nutritious snack, and as this blog is part ‘recipe book’ for myself to use over the years, I’ve decided that I do in fact need to have a hummus recipe here!

Hummus with pine nuts and paprika, where have you been all my (blogging) life?

Quick hummus in a brown ceramic pot with pine nuts, paprika, olive oil and herbs on top.

What’s so great about this hummus recipe?

I experimented with hummus recipes for years before deciding on this ‘perfect’ way to eat it.

Hummus is one of those things that people like to eat different ways. You could say like chocolate chip cookies.

Here’s how I like to eat mine:

  • I like it not too thick, and not too garlicky.
  • I like to make it with a really good quality olive oil. I add it to the hummus, and also drizzle it over the top.
  • I like to be able to taste the lemon.
  • I love to add a generous sprinkling of paprika and toasted pine nuts on top. You just have to try this!

Try it this way. I hope you enjoy it as much as I do!

The great thing about hummus (apart from the deliciousness and nutritiousness!) is that it can be whizzed up in a food processor in little more than seconds.

Which means it well and truly belongs on this here little humble blog!

Make a 2-ingredient flatbread to go with your perfect hummus recipe

To justify my hummus recipe’s place here even more I thought I’d add a recipe for really (really really) simple and delicious flatbread. I LOVE this recipe as it’s made with only two main ingredients:

  • self raising flour
  • yogurt

No yeast required – just a little baking powder.

Just mix the flour and yogurt together until it forms a dough. You may need need to add a little more flour than the recipe says, but that’s OK. Just keep adding until you have a soft and pliable ball of dough.

Pro tip: Look for traditional full fat Greek yogurt. Other types such as Greek style yogurt can be too runny.

A slice of pizza sitting on top of a wooden cutting board, with Hummus and Bread

How to cook and serve the flatbread

The flatbread is also really easy to cook. Just roll out a ball of dough then cook for just a minute or two on each side in a hot, dry griddle pan.

Then drizzle with a little olive oil and sprinkle with salt while still hot.

It’s good… so unbelievably fresh and delicious.

Mop up that beautifully easy hummus dip with your warm homemade bread and you’ll be in food heaven.

You may even want to serve this together with oven baked chicken kabobs and a big piece of spinach and feta filo pie – for a mini Mediterranean feast!

Top tip: Got an air fryer? Serve this hummus with these 10-minute air-fried pita chips. Use this homemade flatbread to make a 10-minute naan pizza in the air fryer!

Someone dipping bread into hummus in a terracotta pot with bread and lemon around it.

More easy party appetizers



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A brown ceramic pot with hummus in it sprinkled with pine nuts, olive oil and herbs and with ingredients scattered around.
5 from 1 vote

Perfect hummus with pine nuts and paprika (with 2-ingredient flatbread)

Every blog should have a hummus recipe, so here’s mine! (better late than never!) I love this quick version. Just throw a few ingredients into a food processor, then tip into a dish and top with pine nuts and a sprinkle of paprika. Serve with some simple 2-ingredient flatbread and you’re in appetizer heaven!
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4 as an appetizer


for the hummus

  • 14 ounce cooked chickpeas, garbanzo beans, drained and water reserved
  • 1 small garlic clove
  • 1 tablespoon tahini, sesame seed paste*
  • juice of 1 small lemon
  • 1/2 teaspoon salt
  • 3 tablespoons olive oil, plus a bit more for drizzling
  • 2 tablespoons toasted pine nuts
  • sprinkle of paprika

for the homemade flatbreads

  • 1 1/3 cups self-raising flour
  • 1 teaspoon baking powder
  • 1 1/3 cups plain or Greek yogurt, I used Greek of course!
  • olive oil and salt for drizzling / sprinkling, optional


For the Hummus

  • Put the first six hummus ingredients (from the chickpeas to the olive oil) in a food processor together with three tablespoons of the reserved chickpea water. Blitz until smooth.
  • Tip the hummus into a bowl, drizzle with a little olive oil and scatter with the toasted pine nuts. Sprinkle with a little paprika.

For the Homemade Flatbreads

  • Combine the flour, baking powder and yogurt in a large bowl and mix until a dough begins to form.
  • Tip the dough out onto a floured board or clean work surface and knead a few times until you have a smooth ball of dough (if the dough seems a bit too dry add a tablespoon or two of water to help bring it together).
  • Divide the dough in half, then divide each half into four to give you eight equal pieces of dough.
  • Form each piece into a ball, then roll out to a few millimetres thick.
  • Heat a griddle pan until quite hot, then cook each of the rolled out pieces of dough for a minute or two on each side (they should puff up a bit when you’re cooking the second side). Drizzle with olive oil and sprinkle with salt while still hot.
  • Serve with the hummus and a piece of spinach and feta filo pie (if you like!).


Do I have to use tahini?

Traditionally, tahini is added to hummus, but I don’t think it would be the end of the world to leave it out if you happen not to have any (many would probably disagree with me here, but there you go!)

A note on the consistency of the flatbread dough

I’ve received some comments that the dough is too wet. 
Make sure you use full fat traditional strained Greek yogurt (other ‘Greek style’ yogurts with cream in etc may be too runny). 
If your dough still ends up too sticky, simply add more flour until you can gather it up and form it into flat breads. 


Calories: 623kcal, Carbohydrates: 85g, Protein: 26g, Fat: 19g, Saturated Fat: 2g, Cholesterol: 3mg, Sodium: 328mg, Potassium: 615mg, Fiber: 9g, Sugar: 7g, Vitamin A: 25IU, Vitamin C: 1.5mg, Calcium: 190mg, Iron: 4.2mg
Like this recipe? Rate and comment below!

About Helen Schofield

Don't expect to find anything fussy or complicated here. Just QUICK, EASY & (mostly!) HEALTHY recipes from the Mediterranean and beyond. ENJOY!

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  1. The reason so many are getting wet dough is probably because they are not using full fat strained Greek yogurt, you will never get away with light or low fat with this sort of recipe.

    1. Hi Rick! I appreciate you leaving this comment. You’re absolutely right and I should add a note to the recipe. Here in Western Australia there are only two brands of Greek yogurt I ever buy (Chobani full fat or Aldi’s strained yogurt in a big pot) because all the others are ‘Greek style’ and as you say sometimes this doesn’t cut the mustard in recipes.

  2. Hi, I made these last night and with your proportions the dough was too soft, it had a consistency of a soft cheese. I ended up adding and adding flour and in the end added twice amount of flour. The breads turned out to be really soft and nice and just enough for one meal for three people.

    1. Ah… OK, Cara! I will have to make these again soon and check the proportions. But I’m glad they still turned out well!

    1. Hi Linda! I haven’t tried freezing them but I think it would work well. I’d separate the dough into balls, then freeze them wrapped in baking paper and aluminium foil (or a small freezer bag). Then defrost and roll as you would when fresh. Good luck!

    2. Hi Linda! I haven’t tried freezing them but I think it would work well. I’d separate the dough into balls, then freeze them wrapped in baking paper and aluminium foil (or a small freezer bag). Then defrost and roll as you would when fresh. Good luck!

  3. So I followed this recipe however based on your comments, I used 1/2 water and 1/2 yogurt – in hindsight what happened was pretty obvious – my dough was more like batter. I added plenty of flour and lost some dough to extreme stickiness, but otherwise this recipe worked out great! The flat bread was ridiculously good considering what went into it!

    Side notes:
    I used a fat free vanilla flavored yogurt which still tasted great as flatbread
    I added 1 tsp of baking powder + 1/4 tsp salt to the flour before adding the other ingredients because I didn’t use self raising flour. Still worked out great!

    Thanks for this super simple recipe!

    1. Hmmmm … I should think more carefully next time before suggesting a recipe ‘hack’ that I haven’t tried myself! Maybe replacing with water isn’t the best plan after all! 😉
      Still, I’m very happy the bread still turned out great. It’s reassuring to know this is pretty much a failsafe recipe.
      Thanks so much for your honest feedback, Ren!

  4. I LOVE hummus!! It’s one of those super versatile and satisfying foods. And I can tell that you’ve tried enough varieties to create a strong sense of your favorite, so I must try it! My guy is allergic to chickpeas (bummer!), so I’ll be making this with white beans.

    Bonus flatbread recipe too. So simple and looks delicious.

    1. Hi Marissa – oh what a pain to be allergic to chickpeas. That’s unfortunate, but I guess that’s the great thing about hummus. You can make so many delicious varieties!

  5. OMG this could be ME writing this! Helen, you’re amazing, we have such similar outlook!!! I love it x 1 million 🙂 And I want to hear MORE about how you are going!!! It just amazes me when I get an email from you, I just think “HOW is she doing this??” N xx

    1. I know, honey! I get inspiration from you ALL the time – we definitely like the same kind of food. You want to know how we’re doing? This motherhood thing is HARD x 1000 and the only way I’m getting ANYTHING done for the blog is by taking the boy to a cafe and tapping away at about a million miles a minute until he stirs… lol! Which is usually not very long!
      I wouldn’t change it for the world of course. 😉

      1. Hey, that’s what JK Rowling did and look where she is now!! Keep on keeping on.

  6. Hmm… I’m a little confusedabout this 2 ingredient flatbread. Looking over the recipe, it seems like there are more than double that.
    1. self-raising flour
    2. baking powder
    3. yogurt
    4. olive oil
    5. salt
    I know I’m not great at math, but it really exceeds the 2 ingredient limit you’ve set yourself…

    They look alright and I’ll save the recipe for future reference, thanks.

    1. Hi Catherine. LOL… you got me!! I should have known I wouldn’t get away with this on the interwebs! I figured there are only 2 main ingredients in this – just flour and yogurt. The olive oil and salt are very much optional added extras.
      I’ll add a note in the recipe to explain my ‘cheating’!
      Thanks for the honest feedback and truly hope you do still give this a try! 🙂

  7. Hummus is a go-to for us. Love the idea of the home baked flatbread. A question about the Greek yogurt – I have only fat-free, 0% Fage on hand – do I need a yogurt with some fat in it to try this flatbread? Thanks – love your blog.

    1. Hello! Yes, by all means try this with the 0% yogurt. In fact, I do believe that’s what I used myself so you’re good to go. To be honest you could even use water. The yogurt just adds a nice mild acidity, and of course a bit of extra protein and calcium!
      Thank you so much for the question and I really hope you enjoy this!

  8. I am with you, I don’t like hummus too garlicky either. I love the toppings you’ve added, a little kick and little crunch and the flatbread is the perfect dipper. Now I’m craving hummus, I’ll just have to make this 🙂

    1. Hi Janette – so happy you approve! I think the toppings and bread make all the difference!