Hummus with skillet bread

On one of our first dates John took me to a Lebanese restaurant and it was love at the first sight, with the food of course and perhaps with Johan. Where I grew up, in northern Sweden, it's beautiful and so forth, but you can't really get any culinary variety, at least not in the town I lived in.

I have several friends who have made hummus often, but since I've been a bit picky, especially with dips and sauces, I have not dared try. I've missed out on so much! Hummus was one of the first things I tried to do myself after having tasted it at that Lebanese restaurant, and it's so good! Nowadays I do hummus at least every other week.


1 package pre-cooked chickpeas
6 tbsp sour cream
2 tbsp tahini (sesame paste)
1 large clove of garlic
2 tbsp lemon juice
1 tsp cumin
salt to taste

How to:

Blend the chickpeas until you have a fairly smooth mix. Stir in sour cream, tahini and lemon juice. Press the garlic and season with cumin and salt. 

Skillet bread

1 3/4 cup flour
½ tsp salt
2 teaspoons baking powder
50 g butter
3/4 cup water

How to:

Mix the dry ingredients in a bowl. Add the butter and disperse with your hands. Pour in the water and mix it together into a dough. Divide the dough into several pieces and roll out into a thin  bread. Heat a skillet and make sure it is hot, there should not be any fat in the skillet. Bake one bread at a time, about 4 minutes on each side. Adjust the heat gradually.
Perfect bread for dipping in hummus.

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