This makes more dukka – an Egyptian spice mix – than you’ll need, but it will keep in a sterilised jar for up to three months.
Flatbread recipes · Middle Eastern
Crispy dukka flatbreads with herbed houmous
This simple north African-inspired recipe of Dukka flatbreads and houmous makes a scrummy starter, canape or side dish.
Vegan
ServesMakes 20
Hands-on5 min
Oven15 min
DifficultyEasy
Method
Preheat the oven to 180°C/fan160°C/ gas 4. Make the dukka. Put the seeds and nuts into a food processor and blitz for 3-4 minutes, until the natural oils have been released and the mixture looks like a rough paste.
Lightly brush the flatbreads with the olive oil, then spread with some dukka. Cut each bread into 10 wedges and place on baking trays. Bake for 10 minutes, until golden and crisp.
Meanwhile, mix the herbs, lemon juice and houmous. Season to taste, garnish with mint and serve with the dukka flatbreads.
Nutrition
| Calories | 88kcals |
|---|---|
| Fat | 5.6g (0.4g saturated) |
| Protein | 3.2g |
| Carbohydrates | 7.2g (0.7g sugar) |
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