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Roasted Garlic and Artichoke Hummus w Seeded Flatbreads

Course Snacks
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author Logan



  • 2 400 gram can salt-free chickpeas
  • 1 400 gram can artichoke hearts
  • 1 globe garlic
  • 1/4 cup tahini
  • juice of 1 1/2 lemons
  • 2 - 3 tablespoons good quality olive oil
  • 1/4 cup water
  • a good pinch of sea salt

Seeded Flatbreads

  • 3 store-bought wholemeal flatbreads
  • 1 teaspoon white sesame seeds
  • 1 teaspoon black sesame seeds
  • 1 teaspoon linseeds
  • 1 teaspoon chia seeds
  • sea salt to taste
  • olive oil
  • fresh parsley to serve optional


  • 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.


  • 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.