Rosemary flatbread with Muhammara hummus

Total time: 35m
Preparation Time: 35m

For 4 people


Fanny - fannythefoodie

Nutritional Information

Contains 283 Kcal, 8g Protein, 30g Carbohydrates, 14g Fat


  • Cucumber & herb salad
  • 0.25 cucumber, washed, diced
  • 0.5 bunch peppermint, finely chopped
  • 0.5 bunch coriander, finely chopped
  • 0.5 lemons, use only the juice
  • salt, to taste
  • Flatbread
  • 150 g spelt flour
  • 1 tsp salt
  • 1 sprig rosemary, finely chopped
  • 1 tsp baking powder
  • 100 g almond yogurt
  • oil for frying
  • 1 tbsp olive oil
  • To top the flatbreads
  • 175 g hummus (Karma Muhammara)
  • 1 tbsp almonds, coarsely chopped

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  • Cucumber & herb salad

    In a bowl, mix the cucumber with the herbs and lemon juice, season with salt. Cover and refrigerate the salad until ready to serve.
  • Flatbread

    Mix the flour, salt, baking powder and rosemary in a bowl. Add the yogurt and oil, mix and knead into a smooth dough. Divide the dough into 4 portions, shape into balls. On a lightly floured surface, roll out into flatbreads approx. 0.5 cm thick. Heat a non-stick frying pan. Cook the flatbreads over a medium heat for approx. 2 mins. on each side, remove and keep warm.
  • To top the flatbreads

    Spread the hummus over the flatbreads, top with the cucumber & herb salad, sprinkle with almonds.

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