Flatbread time. Measure the flour, Greek yoghurt, 2 tbsp of za’atar and salt into a large bowl. Pour in 2 tbsp of cold water and mix together to form a dough. If it looks dry, add an extra tablespoon of water. Tip the dough out onto a lightly-floured surface and knead for 2 mins until smooth. Cover with a tea towel and leave to rest.

For the hummus, tip the chickpeas along with their water into a saucepan and gently heat (warmed chickpeas = creamiest hummus).

Ladle the chickpeas, along with a little of their water, into a food processor (if you have a small one you will have to do this in two batches). Cut the lemons in half. Add the cumin, tahini, garlic if using and squeeze in the juice of one lemon. Blitz for 2–3 mins until completely smooth. Season to taste with salt and black pepper, adding a little more lemon if you like and chickpea water if you want a looser texture.

Thinly slice the radishes and scrape into a bowl. Squeeze over the remaining lemon juice and season with salt. Set aside to quick-pickle.

Cut your dough into eight pieces. Using a rolling pin, roll the dough out on a floured surface into oval flatbreads around 5mm thick.

Get a large non-stick frying pan super-hot over a high heat. Cook the flatbreads one at a time, for 2 mins on each side until they have bubbled up and are a little charred in places. Once cooked, pile the flatbreads on top of each other inside a tea towel and sprinkle with a little water – this will keep them squidgy.

Spoon the hummus into a large serving bowl. Drizzle over a good amount of olive oil and swirl the harissa on top. Pile a handful of pickled chillies to one side along with the quick-pickled radishes and sprinkle over the remaining za’atar. Serve with the flatbreads.