Creamy, earthy, delicious hommus is elevated to the next level when served Turkish-style, warm with a spiced, nutty sprinkle.
10
Serves
30m
Prep
30m
Rest
20m
Cook
Ingredients
Yoghurt flatbreads
- 500g self-raising flour
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 500g thick Greek yoghurt
Warm hommus with roasted seeds, pomegranate and parsley
- 60ml extra virgin olive oil
- 1 garlic clove, thinly sliced
- 1 teaspoon cumin seeds
- 2 tablespoons pine nuts
- 2 tablespoons pistachios
- 1 tablespoon pepitas
- 1 tablespoon sunflower kernels
- 1 tablespoon currants or dried blueberries
- 10 split green olives, chopped
To serve
- 500g Casa De Mare Hommus Dip (174068)
- 1 tablespoon pomegranate seeds (optional)
- ¾ teaspoon Aleppo pepper
- ¼ cup parsley leaves
- 1 lemon, zested
Method
1. To make the flatbreads
In a large bowl, whisk together the flour, baking powder and sea salt. Using a metal spoon or dough cutter, work in the Greek yoghurt until you have a sticky rough dough. Turn out onto a floured bench and knead for a minute or two to bring the dough together. Cover and rest for 30 minutes. Divide into 10 even balls. Flatten the balls slightly with your hands and roll them into 12cm rounds.
Heat a griddle pan or hot plate over medium-high heat. Cook the bread, a couple at a time, for about 3 minutes, until puffed and both sides are beginning to turn golden. Cover with a clean cloth until required (these can be reheated quickly on the griddle to serve or in the microwave).
2. To make the roasted seeds, pomegranate and parsley
Gently heat 30ml of extra virgin olive oil in a small frying pan, add the sliced garlic and sauté for a minute. Add the cumin seeds, pine nuts, pistachios, pepitas, sunflower kernels and currants, and sauté for a further minute or two until the pine nuts are golden. Remove from the heat and stir through the olives.
3. To serve
Warm the Casa De Mare Hommus Dip (174068), in a pan over low heat or in the microwave. Spoon into a serving dish, flatten and swirl with the back of the spoon. Sprinkle over the nut mix, and scatter the pomegranate, Aleppo pepper, parsley, and lemon zest. Finish with the remaining olive oil and some sea salt flakes. Serve with warm flatbreads.
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