Butter Bean Hummus with Turkish Flatbread
Rhodes Quality Butter Bean Hummus with Turkish Flatbread
By Abbigail Damon
4 cups cake flour
Pinch of salt
1 cup Greek yogurt
1 cup water
2-4 tsp olive oil
Mozzarella cheese slices
Italian parsley, chopped
125g streaky bacon, crispy fried and chopped
410g Rhodes Quality butter beans in brine, drained
1Tbsp roasted garlic
Zest and juice of 1 lime
2 sprigs thyme, chopped
2-4 Tbsp olive oil
1tsp smoked paprika
2 spring onions, finely chopped
Salt and pepper
Roasted vegetables to serve
For the dough combine the flour and salt in a mixing bowl. Make a well in the centre of the flour before adding the yogurt, water, parsley and oil. Mix until well combined (if the dough is too dry adjust by adding more water, 1 Tbsp at a time). Turn out onto a floured surface and knead dough until smooth and elastic for about 3-5 minutes. Place back in the bowl, wrap with cling film and set aside to rest for 15-20 minutes.
Divide the dough into 12-16 even sized balls and roll out into rustic rectangles. Place slices of the cheese onto half of the rectangles before closing the sandwiches with the remaining dough. Give it a final roll to glue the two halves together, enclosing the cheese. Heat a large greased griddle pan and fry for 3-5 minutes on each side until cooked.
For the hummus heat a pan with oil on medium heat and sauté the bean and garlic for 5 minutes. Combine all ingredients except the bacon in a food processor and blend until smooth. Taste and season with salt and pepper if necessary. Transfer to a small serving bowl and sprinkle with the bacon and a drizzle of olive oil. Serve with the Turkish flatbread and roasted vegetables.