Carrot hummus with garlic and herb flatbreads
Ingredients
- 225g/8oz plain flour, plus extra for dusting
- 2 tbsp olive oil, plus extra for frying
- 130ml/4¼fl oz warm water
- 2 garlic cloves, crushed
- 2 tbsp freshly chopped parsley
- 1 tbsp freshly chopped basil
- ½ tsp salt
- 2 smallish carrots (about 125g/4½oz in total), coarsely grated
- 1 x 400g tin chickpeas, drained and rinsed
- 2 garlic cloves, crushed
- ½ lemon, juice only
- 150ml/¼ pint olive oil
- 2 tsp tahini
- 2 tsp harissa paste
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