½ tsp chilli flakes
30g/1oz chives, roughly chopped
30g/1oz fresh coriander, roughly chopped
1 garlic clove, crushed
2½ tbsp lemon juice
1½ tbsp lemon juice
30g/1oz parsley, roughly chopped
3 x 400g tins cannellini beans, drained
300²µ/10½´Ç³ú plain flour, plus extra for dusting
80g/3oz tahini
salt and freshly ground black pepper
2 tsp caster sugar
1¼ tsp cumin seeds, toasted and roughly crushed with a pestle and mortar
1 tbsp olive oil, plus extra for oiling
75ml/2½fl oz olive oil
2½ tbsp olive oil
¼ tsp paprika
1 tsp salt
50²µ/1¾´Ç³ú wholemeal flour
2 tsp fast action dried yeast
1 round white or brown pitta bread (approx. 100g/3½oz), pocket opened up then roughly torn into 2–3cm/1in pieces