Crispy dukka flatbreads with herbed houmous

Name: Crispy dukka flatbreads with herbed houmous
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Makes 20
Cuisine: Middle Eastern
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

Published: 31 Dec 04
Updated: 18 Mar 24

Test kitchen approved

This simple north African-inspired recipe of Dukka flatbreads and houmous makes a scrummy starter, canape or side dish.

Looking for something else? Take a look at lots more of our flatbread recipes here.

Makes 20
Ready in 20 min

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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

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.

Recipe from January 2005 Issue

Nutrition

Nutrition: per serving

Calories: 88kcals
Fat: 5.6g (0.4g saturated)
Protein: 3.2g
Carbohydrates: 7.2g (0.7g sugar)
Salt: 0.4g

delicious. tips

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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Crispy dukka flatbreads with herbed houmous

Ingredients

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Ingredients

Method

Nutrition

delicious. tips

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