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Butter Bean Hummus with Turkish Flatbread

Butter Bean Hummus with Turkish Flatbread

Rhodes Quality Butter Bean Hummus with Turkish Flatbread

By Abbigail Damon

Turkish flatbread:
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

Butterbean hummus:
125g streaky bacon, crispy fried and chopped
410g Rhodes Quality butter beans in brine, drained
1Tbsp roasted garlic
1-2Tbsp water
Zest and juice of 1 lime
1Tbsp tahini
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.

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