Buckwheat hummus with cumin flatbread

8 Jan

Once you try it, it’s hard not to become slightly obsessed with Sobacha, our caffeine-free roasted buckwheat tea. Nutty and moreish, it contains a healthy dose of vitamin B which makes it an uplifting cuppa, especially good during the winter months. Unlike what one might expect, buckwheat is not related to wheat. It’s a gluten-free grain that is generally used to make noodles (soba noodles!) and a delicious porridge. But it’s also very versatile! For this recipe, we’ve added Sobacha to a traditional hummus recipe for a surprisingly nutty twist. Serve with strips of delicious homemade cumin flatbread.

Sobacha hummus

For the hummus:

Ingredients

  • 400g drained chickpeas
  • Juice of 2 lemons
  • 2 medium cloves of garlic
  • 120ml tahini
  • 4 tbsps olive oil
  • pinch of cumin seeds
  • 3 heaped tbsp Lahloo Sobacha + extra for sprinkling
  • chopped parsley to garnish

Soak the chickpeas overnight then boil until soft. Drain. Save a few to garnish. (You can use tinned chickpeas if you’re in a hurry!)
Place the chickpeas in a blender with lemon juice, garlic, tahini, olive oil, Sobacha and cumin seeds. Blend until smooth, adding up to 200ml of water to create a smooth consistency. Garnish the hummus with more Sobacha and leftover chickpeas, sprinkling chopped parsley and a dash of olive oil over the top.

buckwheat2

For the flatbread:

Ingredients: 

  • 110g strong bread flour
  • 3g dried yeast
  • 1/5 tsp sugar
  • 10ml olive oil
  • 60ml water
  • 2/3 tsp salt
  • cumin seeds to sprinkle

Use a dough hook and bring together the ingredients. Cover and allow to rise for 1h. 15 minutes before you start shaping the bread, preheat the oven at 180C.
Shape the dough into 3 small balls, sprinkle with cumin seeds and bake for 15-20 mins.

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