Flatbread, hummus & salad

Required kitchen appliances

  • High speed blender
  • Oven



  • Whole wheat flour
  • Oat milk
  • Salt
  • Fenugreek leaves (Methi)


  • Chickpeas
  • Roasted sesame seeds
  • Sesame oil
  • Lemon juice
  • Garlic
  • Sparkling water
  • Herbs & Spices (Cumin, coriander, turmeric)

Beetroot hummus

  • Chickpeas
  • Roasted beetroot
  • Garlic
  • Sparkling water
  • Pomegranate vinegar
  • Basil

Salad dressing

  • Red wine vinegar
  • Lemon zest
  • Lemon juice
  • Garlic
  • Apple
  • Sumac


90 Minutes

+ soaking the chickpeas overnight & several hours for the dough to rest.


Dry chickpeas need to be soaked overnight before cooking to soften them up and increase their digestibility. When you put your chickpeas in a pot of water the evening before, you can also already prepare the dough for the flatbreads. The dough needs to rest for several hours and you can also keep overnight in a fridge.

To make the dough, combine wholewheat flour with oat-milk and knead. You should get a dough that is easy to handle and not to sticky. Start of with a dry dough and keep adding small amounts of oat-milk till you get the desired consistency. Add salt to the dough and knead to incorporate the salt into the dough. Wrap up the dough in cellophane wrap and set aside in the fridge for several hours. This gives the flour the time to absorb all the liquid in the dough. Take the dough out of the fridge 30 minutes before you are ready to make the breads. Cut the dough into even pieces and roll these into plate sized breads. Dry fry the breads in a well heated non-stick frying pan for several minutes on each side. Wrap the breads that are ready in a clean towel till ready to serve.

Once the chickpeas are soaked overnight, discard the soaking water, and rinse the chickpeas. Cook the chickpeas for approximately 1 hour in a large pot of water. Meanwhile, roast the sesame seeds together with some cumin and coriander seeds. When roasted and cooled down, grind them in a spice blender or with mortar and pestle till fine. Transfer half of the chickpeas to a blender once their soft and add the other ingredients, blend until smooth.

When you first make this regular hummus and the beetroot hummus second, it saves you the work of thoroughly cleaning the blender in between. It doesn’t matter if some of the regular hummus gets mixed with the beetroot hummus.

For the beetroot hummus, roast the beetroots in the oven for approximately 45 minutes. The beetroots are done when the peel comes of easily. Peel the beetroots and combine with the rest of the ingredients in a blender and blend until smooth.

Add all the ingredients for the salad dressing to a high-speed blender, and blend together. Pour the dressing over your salad of choice, and sprinkle some more sumac on top to give your salad a typical Eastern Mediterranean taste.

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(+351) 915802903

Moinhos Velhos

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