Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
16 Ingredients
Number of servings
4
- 198grams whole-wheat flour (save 10g for dusting)
- 1/2teaspoons salt
- 1 red capsicum, cored, seeded, and cut into chunks
- 1 orange capsicum, cored, seeded, and cut into chunks
- 1 green capsicum, cored, seeded, and cut into chunks
- 1 large red onion, cut into thin wedges
- 2tablespoons olive oil
- 1/2teaspoons ground coriander
- 1/2teaspoons cumin seeds
- 426grams chickpeas, drained well
- 1 lemon, finely grated zest and juice
- 3tablespoons parsley, chopped
- 1tablespoons tahini
- 3tablespoons olive oil
- 1 pinch salt
- 1 pinch black pepper
Method
Step 1 of 5
Mix the flour and salt together in a bowl, then add enough water to bring the mixture together into a dough-about ⅓-½ cup. Turn out onto a lightly floured surface and knead well until smooth. Return to the bowl, cover with plastic wrap, and let rest in a warm place for 30 minutes.
Step 2 of 5
Toss the capsicums and onion with the oil in a large roasting pan, then add the coriander and cumin and toss again. Roast in a preheated oven, at 220°C, for 20 minutes, until softened.
Step 3 of 5
Meanwhile, blend together all the ingredients for the hummus in a blender or food processor until smooth.
Step 4 of 5
Divide the flatbread dough into 4 pieces and roll out each into a 10 inch circle. Heat a large skillet until hot and cook the flatbreads for about 45 seconds on each side until lightly golden, flipping over with a spatula.
Step 5 of 5
Spread each warm flatbread with some of the hummus, then top with one-quarter of the hot roasted vegetables and fold to serve.
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