Recipe by Nutritiously Naughty
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For the houmous
- 1 sweet pointed red pepper
- 1x 400g tinned chickpeas
- 1 heaped tbsp tahini
- 2 tbsp garlic infused olive oil
- 1 juice of lemon
- 5 tbsp cold water
- 1.5 tsp smoked paprika
- ½ tsp chilli powder
- 1 tsp cumin
- Generous pinch salt
For the flatbreads
- 150g gluten free self-raising flour
- ¼ tsp xanthan gum
- 130g dairy free yoghurt
- 2-3 fresh basil leaves
- 3 sundried tomatoes
- Generous pinch salt
Utensils
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Step 1
Preheat the oven to 190oc
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Step 2
Slice the pepper lengthways into quarters and deseed
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Step 3
Roast the pepper on an oven tray for 20 mins
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Step 4
Allow it to cool then peel of as much as the skin as possible
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Step 5
Add the pepper, along with the rest of the houmous ingredients to your food processor attachment and select the puree option
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Step 6
Allow the houmous to puree until thick and smooth
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Step 7
Store in an airtight container in the fridge
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Step 8
To make the flatbreads, combine the flour and xanthan gum in a large bowl
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Step 9
Mix in the yoghurt until you had a soft dough, then mix in roughly chopped sundried tomatoes and basil leaves
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Step 10
If the dough is too sticky to mix with your hands, add a little bit more flour until it easier to handle
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Step 11
Sprinkle some flour on a clean flat surface, divide the dough into 2 or 4 depending on required size
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Step 12
Using a rolling pin, roll a piece of the dough into a flatbread shape, no more than 5mm thick
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Step 13
Head a dry frying pan over a medium/high heat
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Step 14
Fry each flatbread for a few minutes on each side until bubbles start to appear, flip over when the underside is starting to brown
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Step 15
Serve warm with the red pepper houmous
