A tasty dip is great for entertaining. The flatbread dough can
be made ahead and cooked as you need it, or buy a good flatbread to
make things even easier.
1small cauliflower (about 900gm), trimmed and cut into small florets100 mlolive oilFinely grated rind of 1 lemon, juice of 2800 gmcanned chickpeas, drained1 tsp smoked paprika, plus extra to serve½ tspeach ground cumin and ground coriander60 gmhulled tahini2garlic cloves, coarsely chopped100 mlextra-virgin olive oil1 tbspcoarsely chopped flat-leaf parsleyYoghurt flatbread150 gm (1 cup) eachwholemeal flour and plain flour1 tspdried yeast1 tspbaking powder200 gmthick plain yoghurt1 tbspextra-virgin olive oil, plus extra for drizzling
Preheat oven to 220C. Combine cauliflower in an oven dish with 60ml olive oil and lemon rind, season to taste, stir to coat, and roast until dark golden brown and tender (30-35 minutes). Cool.
Meanwhile, toss half the chickpeas with spices and remaining olive oil, season to taste and spread on an oven dish lined with baking paper. Roast, shaking pan occasionally, until crisp and golden brown (20-25 minutes). Set aside.
For yoghurt flatbread, combine dry ingredients and 2 tsp salt in a bowl and make a well in the centre. Whisk yoghurt, oil and 100ml hot water in a bowl to combine, add to well and mix until a dough starts to form. Turn out onto a lightly floured surface, knead until smooth and elastic (4-5 minutes), then rub all over with oil, place in a clean bowl, cover with plastic wrap and stand at room temperature until doubled in size (40-45 minutes), then knock back. Dough can be refrigerated at this stage for 5 days. To cook, pinch off golfball-sized pieces of dough and roll out to 3mm-thick rounds on a lightly floured surface. Heat a large frying pan over high heat until very hot and cook bread one at a time until lightly scorched (1-2 minutes), then turn and cook other side (1 minute). Drizzle with extra oil and season to taste. Serve at room temperature or warmed in a moderate oven for 2-3 minutes.
Process cauliflower (reserve a little for garnish), remaining chickpeas, lemon juice, tahini and garlic in a food processor until smooth, add extra-virgin olive oil, season to taste and process to combine. Top with reserved roast cauliflower, roast chickpeas, parsley and a little extra paprika and serve with yoghurt flatbread.