Serve before a BBQ during the summer months or as a side to some soup on those cold winter days.

For Focaccia You will need:

Lamb Brand Deep Pan Pizza Mix 1kg

Lamb Brand Mixed Herbs 1 tbsp

Lamb Brand Semolina (for dusting)

Water

Oil

All you have to do is:

1. Prepare dough as per packet instructions, adding the mixed herbs before the water

2. Roll out into 20cm mini pizza bases.

3. Bake at 200°C for 12-15minutes.

4. Drizzle with olive oil, season with salt and pepper, cut into quarter portions and serve with the hummus.

For Hummus you will need:

Lamb Brand Dried Chickpeas 200gr

Lamb Brand Ground Cumin 1½ tsp

Lamb Brand Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Lamb Brand Sweet Paprika for garnish

Garlic Cloves 2 large

Olive Oil 7 tbsp

Tahini Light 2½ tbsp

Fresh lemon Juice 1 tbsp

All you have to do is: 

1. Soak the chickpeas in plenty of water overnight. Drain water. In a large pot put back the soaked chickpeas and cover with plenty of fresh water. Cook for an hour or until tender. Drain and set aside some of the liquid.

2. In a food processor place the Tahini and garlic and process for 2 to 3 minutes. Add the chickpeas and the rest of the ingredients except the paprika. Add some of the reserved liquid. Process until smooth.

3.Empty content into a clean serving bowl. Top with paprika and some more oil. Cover and refrigerate until ready to serve.

You can keep the hummus in an airtight container for up to 2 weeks in the refrigerator.