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16
Houmous with Olive Flatbread
Serves 4
This delicious homemade houmous is so quick to make in the chopping bowl, serve with
these tasty little flatbreads which are made with store cupboard ingredients.
Houmous
• 1 x 400g tin chickpeas, drained
• 3 tbsp Tahini
• 1 garlic clove, crushed
• 2 tbsp freshly squeezed lemon juice
• Sea salt
• 100ml good quality olive oil
• Pinch of paprika for serving
and a drizzle of olive oil
Olive Flatbread
• 250g plain flour
• 2 tsp baking powder
• ½
tsp salt
• 15 pitted Kalamanta olives, sliced
• 2 tbsp olive oil
METHOD
1. To make the flatbread, mix together the flour, baking powder, salt and the sliced olives.
2. Make a well in the centre and add the olive oil and gradually add up to 8 tablespoons of
water to form a soft dough. Turn the dough out onto a lightly floured work surface and
knead gently until soft and smooth.
3. Divide the dough into 8 and roll out each piece to form a thin oval shape. Heat a large
griddle pan or heavy bottom frying pan until very hot. Drizzle the flatbread with olive oil
and place oil side down into the hot pan. Cook for 3 minutes on each side adding more
olive oil if necessary.
4. While the flatbreads are cooking, add the chickpeas, Tahini, garlic, lemon juice, salt and
olive oil into the chopping bowl. Press the turbo button until your desired consistency is
reached, process for longer for a smoother dip.
5. Taste and adjust the seasoning accordingly and spoon into a serving bowl. Drizzle with a
little olive oil and a pinch of paprika. Cut the flatbreads into triangles and serve alongside
the houmous.
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2017-06-09 2:12 PM