Chickpea Flatbreads with Beetroot Tahini

Serves: 4 – 6
Prep time: 15 minutes
Cook time: 15 minutes 


Chickpea flatbread (yields approx. 10)

Beetroot Tahini Spread


  1. Chickpea flatbreads: Blend together all the ingredients except for the fennel seeds. The batter will look very runny.
  2. Bring a shallow pan to a medium heat and ladle ¾ of the batter at a time, similar to a pancake shape and thickness.
  3. Sprinkle over some fennel seeds before flipping to coke the other side.
  4. Cut into triangles before serving.
  5. Beetroot tahini spread: Mix together all the ingredients and season to taste. Spread over the chickpea flatbread triangles, top with seeds, nuts, fresh sprouts or caramelised onion.

New Year’s Day Harvest Table

No Comments

Post A Comment