Frederick Forster served up a tasty homemade hummus with roasted pumpkin, purple sprouting broccoli, pomegranate, figs and flatbread on Saturday Kitchen with Matt Tebbutt.

The ingredients for the flatbread are : 500g strong plain flour, plus extra for dusting, 10g table salt, 10g instant dried yeast, 30ml olive oil, plus extra for frying and 300ml water.

For the hummus: 650g cooked chickpeas (drained from a can), 20g crushed garlic, 2 tbsp light tahini, salt and freshly ground black pepper, pinch ground cumin, 2 lemons, juice only, 100ml olive oil and 150g liquid from the chickpea can.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.