• Hummus
• Pre-heat oven to 180 degrees C
• Break the garlic globe in to cloves and roast in the oven for 10 minutes.
• Drain artichoke hearts and slice in half.
• Remove tray from oven and add hearts. Roast both the garlic and artichoke hearts for 15-20 minutes or until the artichoke leaves begin to brown on the ends. Remove from oven to cool.
• Rinse and drain the chickpeas and remove skins (optional)
• Put the artichoke hearts, tahini, lemon juice, salt and the soft insides of the roast garlic in to a food processor. Pulse a few times to break up.
• Add the chickpeas, water and olive oil and process until smooth. Taste and adjust if needed.

Flatbreads

• Carefully slice the flatbreads in to two rounds by cutting along the outside seam.
• Combine the seeds in a bowl.
• Brush olive oil on the breads on one side (I brush the rough side) and sprinkle with the seed mix.
• Press down to fix the seeds to the bread and season with salt.
• Bake in the oven for 5 - 10 minutes or until crisp.
• Serve hummus with fresh parsley, a drizzle of olive oil and the seeded flatbreads.