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Unleavened Bread with Hummus

Serves Serves 4 (makes 8-10 breads)

Per Serving: Calories 283kCal | Protein 7.5g | Fat 8g | Carbohydrates 46g

Suitable for: Light meal Phase 3

INGREDIENTS

Bread:

2 cups cake flour
Pinch of salt
¼ cup (60ml) olive oil
160ml ice cold water
Coarse salt

Hummus:

2 cans (400g each) chickpeas
½ cup (125ml) olive oil
3 garlic cloves
Handful of fresh parsley
Juice & zest of 2 lemons
½ – 1tsp (3-5ml) ground cumin

To serve: ground cumin and chopped parsley to garnish (optional)

INSTRUCTIONS

Bread

Preheat oven to 190°C.
Blitz together the flour, salt, olive oil and iced water in a food processor to make smooth dough. Chill for 10 minutes.
Break off 8-10 pieces and roll into balls. Roll out until thin and bake for 5 – 8 minutes. Sprinkle the coarse salt over the breads.

Hummus

Blitz all ingredients in a food processor until smooth and creamy.

To serve

Sprinkle a little ground cumin and chopped parsley over the hummus (optional) and serve with the bread.

NOTES

Hummus: a Middle Eastern dip typically made by blending chickpeas and tahini (toasted sesame seed paste), garlic and lemon juice. This delicious dip is packed with plant-based protein. Our recipe uses olive oil instead of tahini, but a combination of both can be used as well.