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Crispy potatoes with harissa hummus and flatbread - a simple but delicious meal! 😍
The crispiest roast potatoes with cumin, spiced creamy hummus and a simple flatbread.
Also lovely with a salad or roast veggies.
Here’s the recipe!
Enjoy, love, Niki xxx
For the potatoes;
1.2 kilos potatoes washed and cut into chunks
1 tbsp garlic granules
1 tsp sea salt
Black pepper
1 tsp cumin seeds
3 tbsp olive oil
For the hummus;
250g cooked chickpeas
Juice 1/2 lemon
1 cloves garlic
2 tbsp olive oil
1 tsp harissa paste
1/2 jar sun dried tomatoes drained
1 tbsp tahini
Salt to taste
Water to loosen if needed.
Toppings;
2 spring onions sliced
Aioli
Fresh herbs
Chilli flakes
For the flatbread;
150g organic flour
1/2 tsp baking powder
Pinch salt
75ml water
2 tablespoon Plant-based Yogurt
To roast the potatoes;
Pre heat your oven to 180c
Add the potatoes to a roasting tray then toss to coat them on olive oil, garlic powder, salt & cumin seeds. Roast for aprox 40 minutes until crispy on the outside.
To make the hummus;
Add all the ingredients and a food processor and blitz until creamy.
To make the flatbread
In a large bowl, add the flour, baking powder and salt. Stir to combine. Now add the water and yogurt, mix thoroughly to combine then transfer to a floured board. Knead for a few minutes until you get a springy dough.
Heat a large griddle pan or frying pan to medium.
Divide the dough into four then roll out the first flatbread.
Pop it on the griddle pan and allow to cook and char a little on that side then flip to cook to on the other side. Repeat.
Keep the flatbreads warm on a plate covered with a clean cloth.
To serve;
Serve the potatoes on a bed of hummus, top with spring onions, dollops of aioli, fresh herbs and chilli flakes.
#crispypotatoes #hummus #potatoes #feelinggood #vegan #glutenfree #plantbased #easymeal #harissa #eatwell #rainbowfood #estmoreplants #simplefood #budgetfriendly #sustainability #organicfood #ecofriendly #healthyfood #getinmybelly
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