Flat bread crisps with lemon and harissa hummus

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School holidays and summer time could mean a lot of eating and snacking for our kids. And it is very easy to pick up a packet of crisps and a bar of chocolate for the kids and not realise how unhealthy these habits could be for the family.

So, I am happy to have teamed up with Elephant Atta to promote healthier snack options, such as this recipe for homemade baked crisps served with lovely lemon and harissa hummus. It is not only healthy but also easy to make and a great way to get the kids involved in cooking. The flour for the crisps can be rolled into different shapes or patterns, in fact you can even get the kids to use cookie cutters for this to make interesting shapes.

I have made the crisps using Elephant Atta Chakki Gold Atta which is 100% whole wheat and packed full of fibre, so will keep the kids feeling fuller for longer and in between meal times.

The crisps are full of flavour as I’ve used a range of spices; from cumin to paprika, to make sure they’re extra tasty! As they are baked rather than fried, they’re not only healthier than store-bought crisps, but will also keep fresher for longer when kept in an airtight container for family fun days out.

I am serving the crisps with a hummus dip, full of lemony flavour enhanced by parsley. To make it even more delicious I am adding some rose harissa, but if you can’t get hold of it then feel free to add some chilli instead.

For the crisps

 300 gms Elephant Chakki Gold Flour

½ tsp salt

1 tsp cumin powder

1 tsp smoked paprika

3 tbsp olive oil

150 ml water

1 egg, lightly beaten

Handful of onion seeds

Heat the oven to 190 C. Lightly flour 2 baking sheets.

Put the flour, salt, cumin and paprika in a bowl and mix it all together. Now add the oil and slowly add the water bringing the dough together. You might not need to use all the water or may find that you need to add a bit more.

Leave the dough in a bowl, cover with cling film and let it rest for 15 mins.

Divide the dough into 2 portions and roll out each portion on a clean surface until only a couple of mm thin. Cut the sheet into small pieces, either square or rectangle. Place these pieces on the baking sheet and brush them with the beaten egg. Sprinkle the onion seeds on top and bake for 20 minutes until crispy and no longer sticking to the baking sheet.

Leave them aside to cool before serving.


For the hummus

 2 x 400 gms tinned chickpeas, sieved

3 tbsp tahini

4 garlic cloves, roughly chopped

1 tsp salt

5 tbsp extra virgin olive oil

4 tbsp lemon juice

handful of fresh flat leaf parsley

2 tbsp rose harissa

Add all the ingredients in a blender and grind to a smooth hummus. You might need to add a couple of tbsp of water to it. Place it on the serving plate and drizzle some chilli oil on top and sprinkle some parsley before serving.

Whether you’re making these crisps as a snack for a day out or a family picnic, or simply as a mid-afternoon treat for the kids at home, with Elephant Atta Chakki Gold you’ll ensure your family is getting a dish that’s not only delicious, but good for them too!

2 thoughts on “Flat bread crisps with lemon and harissa hummus”

  1. I live in Greece, so obviously can’t get hold of this Flour. Can you suggest an alternative flour to use in this recipe please?


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