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Method

1. To make the hummus, blitz the chickpeas, paprika, garlic, olive oil and cumin seeds in a blender until smooth. (Alternatively, mash in a saucepan with a potato masher until smooth.)

2. Slowly add the buttermilk and continue to blend until you have a smooth purée. Season to taste with salt and pepper. Using the reserved chickpeas, mix with the pinch of paprika and garnish the top of the hummus. Leave to rest while you make the flatbreads.

3. To make the dough, put the flour, salt and nigella seeds into a large bowl. Slowly add buttermilk, mixing the liquid and flour until it starts to come together to form a rough dough. Add the warm water and knead until you have a ball of dough (if the dough is still a little dry and ragged add a little more water). Cover with a damp cloth and leave to rest for at least an hour.

4. Divide the dough into six small balls. Lightly dust the worksurface with flour and roll out the balls using a rolling pin. Roll each flatbread out to the thickness of a pound coin.

5. Heat a dry frying pan over a high heat and cook one flatbread for a couple of minutes on one side.

6. When the dough begins to bubble up, flip the dough over and continue cooking on the other side for a couple minutes longer. Remove from the pan and repeat with each flatbread. Wrap the cooked flatbreads in a tea towel to keep warm.

7. To serve, cut the flatbreads into triangles and serve alongside the hummus. Delicious as a starter or snack.