Lemon & coriander butter bean hummus with sesame see pitta bread by Zara Janjua

Zara Janjua is a TV presenter and producer from Glasgow. She is a food blogger and social media influencer who has cooked on STV alongside some of Scotland’s best chefs for four years. Coming from an Asian family, she enjoys fusing flavours from Pakistan with the Mediterranean and Middle East.
For more information follow her social media: @STVZara 

Hummus Ingredients: Serves 4
300g cooked chickpeas in brine
300g cooked butter beans in brine
2 tbsp tahini
6 tbsp extra virgin olive oil
6 cloves of garlic
1 lemon, juice of
1 bunch coriander
2 tsp sea salt
½ teaspoon crushed black pepper

Pitta Ingredients:

125g wholemeal flour
125g strong white flour
7g fast acting yeast
130ml water
1 tsp olive oil 
1 tsp sesame seeds
½ tsp salt
Pinch of pepper

Hummus Method
1 In a food processor blend the garlic, lemon juice, olive oil and 20ml of brine from the chickpeas. 
2 Add the tahini and blend until smooth. 
3 Season with the salt and pepper before adding the chickpeas and butterbeans. Blend as much or as little as you like depending on how smooth you want the dip to be. 
4 Chop the coriander and add to the mix. Blend until combined. Spoon into serving dish and drizzle with extra virgin olive oil.

Pitta Method
1 Mix all dry ingredients in a bowl, add the oil and slowly add the water until the dough becomes soft. 
2 Preheat the oven to 250˚C and place baking tray on the middle shelf. 
3 Oil a worktop or surface and knead the dough for 5 to 10 minutes until it becomes smooth and springy. 
4 Cover and leave to prove until it has doubled in size. 
5 Once dough has doubled in size, tip onto a floured surface and divide into 6 portions. Roll each piece into a ball and roll out using a rolling pin to 3-5mm. 
6 Remove the tray from the oven and sprinkle with flour. Place each pitta on the tray and bake for 5-10 minutes.

Serve warm with hummus and some crudités.

In association with Taste Communications.

www.tastecommunications.co.uk