for 4 person

Green hummus

40 g	baby spinach, coarsely chopped
3 tbsp	olive oil
1 tin	chickpeas (approx. 400 g), rinsed, drained
1	garlic clove
2 tbsp	water
1 tbsp	lemon juice
¾ tsp	ground cumin
½ tsp	salt

Crispy bean topping

2 tbsp	olive oil
100 g	green beans, thinly sliced on the diagonal
2 tbsp	sunflower seeds
2 tbsp	hazelnuts, coarsely chopped
½ bunch	thyme, finely chopped
2 pinch	salt

Flatbreads

130 g	gluten-free wholegrain rolled oats
100 g	potato starch
100 g	chickpea flour
¾ tsp	salt
2 tsp	gluten-free baking powder (Dr. Oetker)
¾ tsp	garlic powder
1 dl	water
100 g	lactose-free plain yoghurt
2 tbsp	olive oil
2 tsp	white wine vinegar

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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