Roasted onion & chickpea dip with flatbreads

Directions:

• Peel the onion, and then chop and roast for 25-30 minutes in the oven until soft.
• Add all the dried herbs, olive oil, chickpeas, onion and lemon juice into a blender and process until you have a smooth, thick consistency. Then add a handful of chopped coriander, adding half to the dip and leaving the other half to decorate the dip.
• Warm the flatbreads in the oven as per the instructions, then cut into strips.
• Add the hummus to a bowl, adding the final coriander garnish and serve alongside the strips of flatbread.