Soft, golden and lightly flavoured with rosemary, these homemade spelt flatbreads are the perfect partner for creamy, lemony hummus. Ready in around 20 minutes, they make an easy vegetarian lunch, snack or addition to a mezze-style spread.
Spelt flatbreads with hummus
Ingredients
FLATBREADS
- 150g spelt flour + extra, to roll
- 150g cake flour
- 7,5ml (1½ tsp) salt
- 30ml (2 tbsp) olive oil + extra, to fry
- 2 sprigs fresh rosemary, finely chopped
- 2,5ml (½ tsp) baking powder
- 180ml (¾ cup) water
HUMMUS
- 1 x 410g tin chickpeas, drained
- 1 garlic clove, peeled
- 125ml (½ cup) olive oil
- 5ml (1 tsp) ground cumin, dry-fried
- juice of 1 lemon
- salt and freshly ground black pepper, to taste
- fresh greens like baby marrow or cucumber
- ribbons, celery and fennel, to garnish (optional)
Instructions
Place the flours, salt, 30ml (2 tbsp) olive oil, finely chopped rosemary and baking powder in a bowl. Whisk the dry ingredients together to remove any lumps. Adding a little water at a time, mix together until a soft dough is formed. On a clean, dry surface, knead well until lump free and smooth.
Divide into 8 balls and, using a little extra spelt flour, roll out into oval-shaped flatbreads.
Place a frying pan over medium heat. Add a little olive oil and fry the flatbreads until golden brown on both sides and cooked through, about 2 minutes per side.
For the hummus, place the chickpeas, garlic clove, 125ml (½ cup) olive oil and cumin in a blender. Blitz to a smooth paste, add the lemon juice and season to taste. Serve alongside the flatbreads for dipping and garnish, as desired.
Notes
Words, recipe and styling by Sarah Dall Photograph by Myburgh Du Plessis
Also See: Vegan chickpea, corn and hummus burger
Vegan chickpea, corn and hummus burger
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
