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Homemade Flatbread with Spicy Red Pepper Hummus

Toasted coriander flatbreads served with a zesty, spicy chickpea and peppadew pepper hummus dip garnished with olives and chili.

VegetarianAppetiserFlatbreadMiddle EasternHummus
Estimated Nutrition
Calories
587
kcal / serving
3522 kcal total
Carbs
84.8g
per serving
508.8 g total
Fat
19.7g
per serving
118.2 g total
Protein
17.6g
per serving
105.5 g total
Cook Time
70
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1.5
tsp
Dry Yeast
Dairy
250
ml
Natural Yogurt
Fruits
3
piece
Lemon
juice only
GrainsCereals
550
g
Strong Plain Flour
plus extra for dusting
LegumesPulses
400
g
Chickpeas
canned, rinsed and drained
Liquids
100
ml
Water
NutsSeeds
1
tsp
Coriander Seed
toasted in a dry frying pan
1
tbsp
Salt
4
piece
Garlic
cloves
50
g
Tahini Paste
1
piece
Salt
to taste
1
piece
Black Pepper
freshly ground, to taste
OilsFats
2
tbsp
Vegetable Oil
plus extra for brushing
1
piece
Extra Virgin Olive Oil
to taste
Vegetables
100
g
Peppadew Pepper
or sweet pickled chilli peppers from a jar
6
piece
Olives
for garnish
1
piece
Red Chilli
chargrilled, for garnish

Method

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