Beetroot houmous with spiced crunchy chickpeas

Drain the chickpeas, keeping the liquid for later. Spoon 1 heaped tbsp of chickpeas into a small frying pan over a medium heat. Season with salt and cook, stirring occasionally, for 2 minutes to dry them out a bit. Add 1 tbsp oil, the zaatar and pul biber or chilli flakes and cook, stirring for 1 minute more, or until aromatic. Add the honey, stir well to combine, then remove from the heat to cool in the pan.

Put the remaining chickpeas into the bowl of a food processor. Add the beetroot, garlic, tahini, lemon juice and remaining 1 tbsp oil. Blend, adding some of the reserved chickpea water as you go, about 2 tbsp, until you have a smooth paste. Season with salt to taste and spoon onto a shallow dish. Top with the spiced chickpeas and serve with the flatbreads, cut into wedges.