Crispy dukka flatbreads with herbed houmous
- January 2005
- Makes 20
- Ready in 20 min
This simple north African-inspired recipe of Dukka flatbreads and houmous makes a scrummy starter, canape or side dish.
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- 5.6g (0.4g saturated)
- 7.2g (0.7g sugar)
- 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
- 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.
- 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.
- Meanwhile, mix the herbs, lemon juice and houmous. Season to taste, garnish with mint and serve with the dukka flatbreads.
This makes more dukka – an Egyptian spice mix – than you’ll need, but it will keep in a sterilised jar for up to three months.
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