Jamie's homemade houmous and green flatbreads recipe

1. In a liquidiser, blitz most of the spinach (setting aside a little for the slaw) with the yogurt, a pinch of salt and a little of the chickpea water until super-smooth. Tip the self-raising flour into a bowl, make a well in the middle, then pour in the spinach yogurt and use a fork to bring them together. On a flour-dusted surface, knead until you have a lovely, smooth dough. Set aside to rest. Finely grate the zest of the lemons and set aside.
2. Now make the houmous. Without cleaning the liquidiser, add the chickpeas (and the rest of the chickpea water), peanut butter, the juice of 1½ lemons, a pinch of salt and pepper, and a drizzle of olive oil, and blitz until silky-smooth. Taste and adjust the seasoning, if needed, then scrape into a bowl and set aside.
3. Put a dry frying pan on a medium-high heat. Divide the dough into 4 and roll each piece into a ball. On a flour-dusted surface, roll them out to 4mm thick. Cook them one at a time for 2 mins each side until golden and puffed up. (You can also cook these on the barbecue.)
4. Wash and trim the carrots, and wash and core the apples. You can chop or grate up the slaw however you like, but I like to speed-peel the carrots into long strips, then stack these up and finely slice, along with the reserved spinach – pop them both in a bowl. Finely slice the apple, then stack again and finely slice into matchsticks. Add to the bowl, then squeeze over the final half of lemon, season with salt, drizzle in a little olive oil and mix together.
5. Now build your green wraps. Spread houmous over the base and top it with some slaw. Crumble over some feta and finish off with a little lemon zest and a drizzle of olive oil. Add chilli sauce if you like!

Tip: This is a great houmous recipe that you can tweak in loads of ways. Try blitzing some beetroot through it for a pink version, or add jarred red peppers and a good pinch of smoked paprika for a smoky red version.

Tip: Homemade houmous is a great after-school snack – serve in little tubs with carrot and cucumber sticks.

See more Jamie Oliver recipes