Mary Berry’s spiced carrot hummus and herb flatbreads make a delicious snack

Hummus is always a crowd favourite, as it can be served with vegetables, bread, crackers– you name it.

It makes a great appetiser at a dinner party, or it can be a snack just for you. Mary Berry has a delicious recipe for spiced carrot hummus, plus she’ll show you how to make your own flatbreads to serve alongside it to really impress your friends.

Serve it with other pre-dinner snacks like crispy sweet potato fries or savoury sausage rolls.

Mary Berry’s recipe, compiled by The Happy Foodie, takes about 50 minutes in total and makes six flatbreads. You’ll need a food processor and rolling pin for this.

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The hummus is the easy part. Place all your hummus ingredients in a food processor, seasoning with salt and pepper, and whizz until smooth and creamy. Note- don’t over mix your hummus, or else the carrots and chickpeas will be too finely ground and produce excess water.

To make the flatbreads, measure the flour, oil and water into a large bowl and add in a pinch of salt. Mix everything together with a utensil, then use your hands to form into a soft dough.

Tip the dough onto a floured surface and knead for 4 to 5 minutes. Flatten the dough into a circle and sprinkle over with garlic and herbs. Bring together into a ball again and knead until it’s all incorporated.

Divide the dough into six even-sized balls, then use the rolling pin to roll each one into a thin circle. Heat a large frying pan until it’s very hot (the hotter the pan, the better the results). Coat the pan in oil, then add one flatbread and fry for 2 minutes until it begins puffing up and turning golden.

Use a knife to flip over the flatbread and cook for another 2 to 3 minutes on the other side. Repeat with remaining dough balls. Serve warm with the hummus.