Flatbreads With Peanut Butter Houmous
Flatbreads
Serves 2
Ingredients
For the Peanut butter hummus
1 can of drained chickpeas
4-6 cloves of garlic
Juice of 1 lemon
2-4 tbsp olive oil
2 tbsp Crunchy Peanut Butter with Cornish Sea Salt
1 tsp Lebanese 7 Spice
For the chargrilled vegetables
Large bunch of kale, roughly chopped
6 large radish or 12 small
6-8 spears of British Asparagus, halved
1 aubergine, finely sliced and scored
2 tbsp chopped dates
2 tbsp pomegranate seeds
1 tsp harissa
2 tbsp olive oil
Zest of 1 lemon plus ½ juice
Toasted seeds to top
To serve:
Grilled flatbread
Pickled red cabbage and pink onions
Charred lemon
Process
- Start by making your peanut butter hummus using a food processor. Blend the chickpeas with garlic, lemon and oil and for a twist instead of adding the usual Tahini try using salted peanut butter. Blitz until along with a teaspoon of Lebanese 7 Spice until you reach your desired texture and season to taste. I like to keep it coarser and enjoy the crunchy PB. The crunchy peanut butter also adds loads of flavour and works really well with grilled vegetables.
- For the vegetables cook on a BBQ grill or ridged skillet until charred and then toss in oil, harissa, lemon juice and zest. Season to taste and try adding chopped dates and pomegranate seeds for sweetness. Finish by sprinkling with toasted seeds or a pinch of dukkha.
- Serve the grilled vegetables with flatbread, lemon, some pickles and lots of Peanut Butter Hummus.
