Lebanese Feasting: Home Made Cumin Flat Bread and Coriander Houmous

>> Wednesday, 22 September 2010

Today, I'm sharing the starter recipe that forms part of Monday's 'Lebanese Feasting' Menu.

I chose this for a starter as a light option, given the main is lamb and the pudding is sticky buns! I also wanted to try to make flatbreads, something I usually buy.

I like that the flatbreads take minimal kneading and only need 15 minutes to rest, so they are pretty quick to do. Taste wise, the cumin adds something extra than the normal wholemeal variety.

I think it's best to make the houmous first and then you can chill it while you get busy with your flatbreads. The recipe makes 6 large flatbreads and ample houmous to go round! You'll need to get hold of tahini to make your houmous. Tahini is a creamy sesame paste, available from delis and large supermarkets. I found mine near the pulses in Sainsbury’s if it helps!

Hope you enjoy making, next up....Spicy Lamb Tart!

Coriander Houmous


• 400g tin chickpeas (drained)
• 3 tbsp tahini
• bunch coriander (rough chopped)
• 1 lemon (grated and juiced)
• 100ml olive oil
• salt (to taste)

Step 1: Add all ingredients, excluding oil, to a food processor and blend until combined to a rough puree

Step 2: Leaving the food processor on and slowly poor oil into your mix to combine

Step 3: Add water and blend to loosen if required (I needed about 15ml)

Step 4: Add salt and additional lemon to taste

Step 5: Remove from processor and chill

Cumin Flatbread


• 125g wholemeal flour
• 125g white bread flour (+additional for dusting)
• 2 tbsp Greek yoghurt
• 2 tbsp olive oil
• 1 tsp cumin seeds

Step 1: Combine all ingredients, excluding oil, and combine with sufficient water to make a dough (likely to be 200-300ml)

Step 2: Knead your dough, either with a mixer and dough hook or by hand, until smooth

Step 3: Knead in 2 tbsp olive oil and leave to rest for 15 minutes

Step 4: Divide into 6 balls and roll out onto a floured surface to a thickness of about 2mm

Step 5: Heat a pan to a high heat and a rolled flatbread. After 2-3 minutes it will start to bubble. Flip over and toast for another 2-3 minutes. Remove, set aside to cool and repeat with the remaining 5 flatbreads

Step 6: Serve with heapings of houmous!

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