• 200 g (7 oz) wholemeal plain flour, plus extra for dusting
  • ½ teaspoon salt
  • 1 red pepper, cored, deseeded and cut into chunks
  • 1 orange pepper, cored, deseeded and cut into chunks
  • 1 green pepper, cored, deseeded and cut into chunks
  • 1 large red onion, cut into slim wedges
  • 2 tablespoons olive oil
  • ½ teaspoon ground coriander
  • ½ teaspoon cumin seeds
  • 400 g (13 oz) can chickpeas, drained well
  • finely grated rind and juice of 1 lemon
  • 3 tablespoons chopped parsley
  • 1 tablespoon tahini
  • 3 tablespoons olive oil
  • salt and pepper

Mix the flour and salt together in a bowl, then add enough water to bring the mixture together into a dough – about 7–8 tablespoons. Turn out on to a lightly floured surface and knead well until smooth. Return to the bowl, cover with clingfilm and leave in a warm place for 30 minutes.

Toss the peppers and onion with the oil in a large roasting tin, then add the coriander and cumin and toss again. Roast in a preheated oven, 220°C (425°F), Gas Mark 7, for 20 minutes until softened.

Meanwhile, blend together all the ingredients for the hummus in a blender or food processor until smooth.

Divide the flatbread dough into 4 pieces and roll out each into a 25 cm (10 inch) round. Heat a large frying pan until hot and cook the flatbreads for about 45 seconds on each side until lightly golden, flipping over with a fish slice.

Spread each warm flatbread with some of the hummus, then top with one-quarter of the hot roasted vegetables and fold to serve.

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