Ingredients
Hint:
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
kochen@bettybossi.ch
Green hummus
Crispy bean topping
Flatbreads
How it's done
Green hummus
Puree the spinach and oil until completely smooth. Add the chickpeas and all the other ingredients up to and including the salt, puree. Place the hummus in a bowl, cover and set aside.
Crispy bean topping
Heat the oil in a frying pan. Add the beans, stir fry for approx. 5 mins. Add the kernels and nuts, fry for a further 3 mins. Add the thyme, stir fry for approx. 1 min., season with salt, remove and set aside.
Flatbreads
Place the oat flour in the food processor bowl along with all the other ingredients up to and including the garlic powder, mix. Combine the water, yoghurt, oil and vinegar, pour in. Using the dough hook on the food processor, knead to form a soft dough, leave to rest for approx. 10 mins. Divide the dough into sixths. On a lightly floured sheet of baking paper, stretch out into circles (approx. 10 cm in diameter). Without adding any oil, fry the flatbreads in batches in a frying pan over a medium heat for approx. 3 mins. on each side until golden brown. Keep the flatbreads warm. Sprinkle the bean topping over the hummus. Serve with the flatbreads.
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