As you probably know I absolutely love hummus and there’s never a time that I don’t have at least two varieties in my fridge. Usually made with chickpeas but I also love using other pulses and especially butter beans as a delicious and even creamier alternative.
I think that dips are made even better by layering in additional textures and flavours so I made one of my favourite pestos to swirl in – a combination of rocket, walnuts and toasted pine nuts. It’s rich and intense and when stired into the creamy butter bean hummus, absolutely delicious!
I actually made two tasty lunches out of the same core ingredients. Firstly hummus and pesto topped with roast seasonal veg and secondly a delicious quick flatbread pizza using my basic dough which I already had in the fridge.
I’ve added my basic dough recipe below which I use to make steam buns and Pizza. But if you want a gluten free flatbread my faithful buckwheat flatbreads are perfectly delicious spread with the hummus, pesto and topped with roast veg.