Seasoned with luxurious Dukka made with sesame seeds, this delicious flatbread's great for dipping in creamy herby houmous.
Ingredients
- 2 large flatbreads
- 1 tbsp olive oil
- 3 tbsp chopped fresh mint, plus a couple of leaves to garnish the dip
- 3 tbsp chopped fresh parsley
- Juice of 1 lemon
- 300g tub houmous
For the dukka
- 25g coriander seeds, toasted
- 25g cumin seeds, toasted
- 100g sesame seeds, toasted
- 100g almonds, toasted
Method
- 1. Preheat the oven to 180°C/fan160°C/ gas 4. Make the dukka. Put the seeds and nuts into a food processor and blitz for 3-4 minutes, until the natural oils have been released and the mixture looks like a rough paste.
- 2. Lightly brush the flatbreads with the olive oil, then spread with some dukka. Cut each bread into 10 wedges and place on baking trays. Bake for 10 minutes, until golden and crisp.
- 3. Meanwhile, mix the herbs, lemon juice and houmous. Season to taste, garnish with mint and serve with the dukka flatbreads.
Nutritional info
Per serving: 88kcals, 5.6g fat (0.4g saturated), 3.2g protein, 7.2g carbs, 0.7g sugar, 0.4g salt
Chef's tip
This makes more dukka â?? an Egyptian spice mix â?? than youâ??ll need, but it will keep in a sterilised jar for up to three months.