Flatbread & Low Fat Houmous

With the promise of sunny weather and Spring well and truly here, when the weather allows we can enjoy some alfresco dining. Whether it’s the back-garden dining or a picnic on a day out these recipes are great hot or cold. They can be made in advance and very easy to make.

 

 

 

 

 

 

Flatbread & Low Fat Houmous

I love these two recipes as there is no waste, even the Aquafaba (brine from the can of chickpeas) is used.

 

Flatbread

Ingredients

350g gluten free self-raising flour. (I used doves farm)

½ tsp gf Baking powder

¼ tsp salt

1/2tsp ground cumin

½ tsp chilli powder

100ml Aquafaba (Brine from the can of chick peas)- The chick peas are used to make the Houmous.

75ml milk (I used almond milk, but any plant based milk will do if you can’t have dairy)

2tbsp olive oil or rape seed oil

75ml water

 

Method

Preheat a griddle pan, or use a frying pan until good and hot.

In a bowl add the flour, baking powder, salt and spices and mix to combine.

 

*Useful tip- when using gluten free flour blends, as they are a mix of different flours they can sometimes settle as some of the flours are heavier than others always give the flour a stir before using to get an even blend.

 

In a jug, whisk together the chickpea brine with the water milk and oil. Stir this into the flour mix with a knife until it forms a dough, you may need to pull together with your hands. This can be a sticky dough so don’t worry or add any more flour. Bring the dough together to form a ball and divide into 6 or 8 depending on final size wanted. Lightly flour a work surface and roll each ball flat with a rolling pin or you can flatten with floured hands. If children are helping they seem to prefer this method!

Cook each flatbread one at a time for about 8 minutes until griddle marks appear. Repeat with other flatbread. You can keep them warm in the oven covered with foil until you want to serve them, serve cold or reheat later by wrapping in foil and placing in the oven to warm through.

These are great served with houmous dips and salad, and make fantastic bases for pizza. These also freeze very well so great if you want to make a few batches for another day.

 

 

No Oil Houmous

 

Gluten free/ vegan makes one bowl.

I love Houmous but am conscious of the amount of oil it can contain. This recipe is fresh and uses no oil so can be enjoyed guilt free.

 

 

 Ingredients

400g Tin/ carton chickpeas drained (keep the liquid-Aquafaba, to use as egg replacement in other recipes)

1-2 cloves of garlic (using smoked garlic adds a beautiful richness to this recipe)

1 heaped tbsp chopped fresh coriander

1 tbsp tahini

Zest and juice 1 lime

2-3 tbsp water

Salt & pepper

Method

Put all ingredients into the food processor and bend to desired consistency. If too thick add more water. If using as a dip I like it quite smooth however if using for toast and toppings I like the consistence more like pate.

For a flavour twist use kidney beans in place of chickpeas and mint in place of coriander.

 

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