Simon Rimmer served up a tasty Pumpkin Hummus With Almond Flatbread on Sunday Brunch.

The ingredients are: 400g chickpeas (tin, drained and washed), Juice and zest 2 limes, 1 clove crushed garlic, 30g tahini, 150ml extra virgin olive oil, 150g roasted pumpkin and Juice and zest 2 lemons.

For the flatbread: 500g strong white flour, 300ml warm water, 7g dry yeast, 5g sea salt, 30ml olive oil and 150g flaked almonds.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.