Food and Travel Magazine | Broad bean houmous with labneh and dukkah…
Broad bean houmous with labneh and dukkah on flatbread
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Ingredients
- 500g Greek yoghurt
- 1 garlic clove, crushed
- handful fresh coriander, chopped
- 20g coriander seeds
- 20g cumin seeds
- 40g sesame seeds
- 25g pistachios, very finely chopped
- 40g hazelnuts, roughly chopped
- pinch cayenne pepper
- 300g plain flour
- 100-120ml warm water
- 450g broad beans, shelled
- 2 garlic cloves, crushed
- 60ml extra virgin olive oil, plus extra for drizzling
- 1⁄2tsp honey
- 2-3tbsp extra virgin olive oil
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