Chickpea Flatbreads With Spiced Hummus And Seed Slaw

Recipe and images courtesy of Rebel Recipes (@rebelrecipes on Instagram)

Light, protein-packed chickpea flour flatbreads, served with creamy spiced hummus and a crunchy seed slaw.

Makes: 4 small flatbreads

Prep Time: 15 minutes

Cooking Time: 10 minutes

For the flatbreads

• 100g chickpea flour (gram flour)
• 200ml water
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 tbsp sesame seeds

For the spiced hummus

• 1 can (400g) chickpeas, drained and rinsed
• 3 tbsp tahini
• 1 garlic clove, minced
• Juice of 1/2 lemon
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 tbsp olive oil
• 1-2 tbsp water
• Salt, to taste

For the seedie slaw

• 1/2 small red cabbage, finely shredded
• 1 large carrot, grated
• 2 tbsp omega seed mix
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1 tsp maple syrup
• Salt & pepper, to taste

Method

1. Toss the shredded cabbage, grated carrot, pumpkin seeds, and omega seed mix with apple cider vinegar, olive oil, maple syrup, salt, and pepper. Set aside.
2. In a bowl, whisk together the chickpea flour, water, olive oil, salt, cumin, turmeric, and sesame seeds until smooth. Let rest for 5 minutes
3. Heat a non-stick pan over medium heat. Pour a small amount of batter into the pan, swirling to spread it out like a thin pancake. Cook for 2-3 minutes until bubbles form, then flip and cook for another 2 minutes. Repeat with the remaining batter.
4. To make the hummus, blend all hummus ingredients in a food processor until smooth. Add more water if needed.
5. Spread the hummus over the flatbreads and top with the crunchy seedie slaw.