Spelt flatbreads with hummus – Food & Home Magazine
Make these easy spelt flatbreads with rosemary and serve them warm with creamy, lemony homemade hummus for a delicious vegetarian lunch or snack.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.
Ingredients
- <h3>FLATBREADS</h3>
- 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
- <h3>HUMMUS</h3>
- 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)
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