Buckwheat Flatbreads with Hummus Delight
There’s something genuinely magical about these flatbreads. Perfect for a tranquil lunch or a delightful picnic under the sun, they pair brilliantly with seasonal vegetables and this creamy hummus enriched with Udos Choice Ultimate Oil Blend.
These simple yet flavourful buckwheat wraps are quick and easy to prepare and make the perfect vegan-friendly, gluten-free lunch.
Protein powered
Chickpeas and tahini are both stellar sources of plant-based protein. Protein is essential for muscle repair and growth.
Buckwheat flour is an incredibly versatile ingredient, rich in fibre and another great source of plant-based protein.
Heart healthy
Udos Choice Ultimate Oil Blend provides an optimal fusion of omega-3, 6 and 9 essential fatty acids, crucial for heart and brain health. Regular intake can support overall cardiovascular wellbeing.
Chickpeas are known to maintain cholesterol levels, supporting a healthier heart too.
Mineral-rich
Buckwheat flour is more than just a carb source, brimming with essential minerals like magnesium, iron, and zinc, to support bodily functions from energy production to immune response.
Derived from sesame seeds, tahini is a delicious creamy source of calcium, promoting robust bone health and supporting various cellular processes.
These nutrient-packed flatbreads support healthy digestion and promote a feeling of fullness. They can be stored in an airtight container for up to six days, making them perfect for meal-prepping ahead of time.
Ingredients
For the hummus
- 400g chickpeas
- 100g tahini
- 1 lemon (zest and juice)
- 4 x tbsp Udos Choice Ultimate Oil Blend
- 1 x tbsp white miso
- 1 x ice cube
For the dressing
- 100ml Udos Choice Ultimate Oil Blend
- 30ml lemon juice
- 1 x tbsp mustard
- 1 x tsp honey
- ¼ x tsp salt
For the flatbreads
- 200g buckwheat flour
- 225g plant-based yoghurt
- ½ tsp baking powder
- 1 garlic clove (finely crushed)
- 1 tbsp olive oil
- ½ tsp salt
Toppings
- 100g Cherry Tomatoes (halved)
- A generous handful of fresh Leaves and/or sprouts, thoroughly rinsed
Method
Creamy Udos hummus
- Place the chickpeas, tahini, lemon zest and juice, Udos oil and miso into a food processor.
- Add the ice cube and blend until the texture becomes smoothly luxurious. The ice enriches the texture, offering that desired creaminess.
- Keep the hummus chilled in a sealed container until it’s time to serve.
Zesty Udos Oil and Mustard dressing
- Combine all the dressing components in a jar with a lid.
- Shake vigorously until perfectly mixed.
- Let the dressing rest until you’re ready to tantalise those taste buds.
The flatbreads
- Begin by blending all the dough ingredients in a large mixing bowl.
- Knead until it forms a malleable, cohesive dough. The type of plant-based yoghurt you use might require slight adjustments in flour quantity.
- Your dough should be non-sticky and effortless to roll.
- On a lightly floured surface, split the dough into four equal portions. Roll each into round flatbreads approximately ¼ cm thick, rotating and dusting as needed.
- Warm a large frying pan over medium heat. Cook each flatbread for about two minutes on each side until they attain a lovely golden hue.
- If preparing several flatbreads, keep them warmed in the oven for a maximum of five minutes to retain their moisture.
To serve
- Serve the flatbreads generously layered with hummus, tomatoes and fresh greens.
- Drizzle your zesty dressing over the top, and dive into the feast!
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