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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!
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Cuisine Greek
Servings (click to change) 4 as an appetizer
Author Helen


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: 623kcalCarbohydrates: 85gProtein: 26gFat: 19gSaturated Fat: 2gCholesterol: 3mgSodium: 328mgPotassium: 615mgFiber: 9gSugar: 7gVitamin A: 25IUVitamin C: 1.5mgCalcium: 190mgIron: 4.2mg
Tried this recipe?Let me know if you liked it!