24 Nov Chickpea Flatbreads with Beetroot Tahini

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

INGREDIENTS

Chickpea flatbread (yields approx. 10)

• 1 cup chickpea flour
• 1 cup water
• 3 tbsp olive oil
• Juice from ½ fresh lemon
• 1 tsp cumin
• 1 tsp onion powder
• 3 tbsp fennel seeds
• 1 tsp salt

Beetroot Tahini Spread

• 6 tbsp tahini
• 3 tsp beetroot powder
• 1 tsp salt
• ¼ cup water (add more or less depending on desired consistency)
• 2 tbsp lemon juice
• 1 tsp apple cider vinegar
• 1 tbsp honey

METHOD:

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.