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Prep 30 minutes
Total 30 minutes

Slow roasted harissa lamb flatbreads with hummus

Serves
US|Metric
ingredients

For the flatbreads

  • 330 g Plain flour
  • 300 g Greek yogurt
  • 1 tbsp Olive oil
  • 1 tsp Baking powder
  • 2 tbsps Butter
  • ½ Handful parsley
  • 1 Minced garlic clove

For the hummus

  • 1 Tin chickpeas
  • 1 tbsp Tahini
  • 1 tbsp Sesame oil
  • 1 tsp Paprika
  • ½ tsp Sumac
  • Sesame seeds to garnish
  • 1 Minced garlic clove
  • 1 tsp Lemon juice
  • Salt and pepper to taste
  • 50 ml Olive oil

Assembly

  • Harissa slow roast lamb (see my other recipes)
  • 100 g Greek yogurt
  • 1 Red pepper, sliced
  • 3 Salad tomatoes, quartered
  • 2 Red onion, sliced into 8 wedges each

For the herb dressing

  • 1 Handful coriander
  • 1 Handful parsley
  • 1 Minced garlic clove
  • 6 tbsps Olive oil
  • ½ Red chilli, finely chopped
  • Salt and pepper to taste

Slow roasted harissa lamb flatbreads with hummus

  1. First, make the flatbread dough. Mix together the flour, yogurt, oil and baking powder until it comes into a ball. Knead quickly in the bowl for 2 minutes, cover with a damp tea towel and put to one side.
  2. Next, start to make the hummus. Add the chickpeas into a pan with boiling water and cook on a simmer for 30 minutes - this step ensures the hummus is extra smooth!
  3. While the chickpeas cook, stick the peppers, onion and tomatoes in an oiled baking tray and roast at 200 for 20 minutes or until soft.
  4. While the chickpeas and veg cook, make the herb dressing. Add all ingredients minus the oil into a food processor and pulse until finely chopped but not totally smooth. Add to a small bowl and slowly stir in the oil until combined. Put to once side.
  5. Once the chickpeas are cooked, add to a blender with all ingredients minus the olive oil and blitz until smooth. Next, slowly pour in the oil whilst blitzing still. Garnish with a splash more olive oil, extra sumac and sesame seeds.
  6. Remove the veg from the oven and place to one side.
  7. Make the flatbreads - divide the dough into 8 balls and roll out into flatbread shapes. Oil a griddle pan and cook each on each side for 3-4 minutes until cooked through. Repeat for remaining flatbreads.
  8. To plate, spread each flatbread with hummus, top with lamb and the roasted veg, yogurt, herb dressing and extra chillis if you like it hot. Enjoy!