Flatbread with avocado hummus

Flatbread with avocado hummus

Total: 1 hr 38 Min. | Active: 30 Min.
vegetarian, lactose-free
Nutritional value / portion: 402 kcal
, Fat: 27 g
, Carbohydrate: 27 g
, Protein: 8 g


5 portions


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


150 white flour
½ tsp salt
¼ tsp sugar
¼ cube yeast (approx. 10 g), crumbled
1 dl lukewarm water
¼ dl olive oil


1 tin chickpeas (approx. 400 g), rinsed, drained
1 avocado, diced
2 tbsp plain yoghurt
1 garlic clove
¾ dl olive oil
2 tbsp lemon juice
½ tsp ground cumin
1 tsp salt
a little pepper
a little olive oil
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How it's done


In a bowl, mix the flour with all the other ingredients up to and including the yeast. Pour in the water and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.

To shape

Divide the dough into 5 portions and shape into balls. On a lightly floured surface, roll the dough into flatbreads (each approx. 10 cm in diameter).

To cook

Place the flatbreads in a hot frying pan and cook in batches over a medium heat for approx. 4 mins. on each side.


Combine the chickpeas with all the other ingredients up to and including the pepper, puree until smooth, transfer to a bowl. Drizzle the oil over the top.

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