Mushroom Hummuswith Flatbread (Low‑Fat)

Heat a pan over medium heat and dry‑fry the mushrooms with a little oil, stirring occasionally until all moisture evaporates; season with salt, fresh thyme, and black pepper.

In a food processor combine the chickpeas, garlic clove, chopped onion, chopped parsley, black pepper, ground cumin seeds, whole grain mustard that has been marinated in lemon juice, and a splash of water; blend until smooth to create the hummus base.

Add the cooked mushrooms to the hummus and pulse briefly to incorporate them without over‑mixing.

For the flatbread, whisk together wholemeal flour, warm water, a pinch of yeast, and a pinch of salt; knead the mixture until a smooth, elastic dough forms.

Cover the dough and let it rest in a warm place until it rises and bubbles appear on the surface, about 15‑20 minutes.

Divide the dough into small portions and shape each into a flat round using your hands.

Cook each flatbread on a pre‑heated dry skillet over medium‑high heat, turning when bubbles form, until both sides are golden and the bread is cooked through, about 2‑3 minutes per side.

Serve the mushroom hummus alongside the freshly cooked flatbread.