Sprouted Dirt(y) Kabuli Chickpea Hommus & Instant FlatbreadsFeatured

Sprouted Dirt(y) Kabuli Chickpea Hommus & Instant Flatbreads

Recipe source: Simon Bryant – dirt(y) inc: http://www.dirtyinc.com.au/ 

Image credit: Jacqui Way Photography


For 4 Person(s)


  • 1/2 cup dirt(y) kabuli chickpeas (to yield 1 1/2 cups when sprouted)
  • 30 ml lemon juice
  • 50 ml un-hulled tahini
  • 1 clove australian garlic
  • 120 ml extra virgin olive oil
  • 2 tsp murray salt flakes

for 6 breads

  • 3 cups light wholemeal flour (i.e. four leaf milling 85% light flour)
  • 1 cup really cold water
  • 3 tbsp extra virgin olive oil
  • 2 tsp salt flakes
  • 2 tsp baking powder


For the hommus

You will need to start sprouting ahead of time, so read this bit first: how to sprout dirt(y) style

Throw the sprouted chickpeas and garlic in a food processor and blitz away! Then chuck in all of the other ingredients and have another little blitz.

For the 6 breads

Chuck everything in a bowl, mix together. Turn out onto a bench, roll up your sleeves and get stuck into kneading the dough for a minute, or till its smooth. 

Break into 6 pieces and stretch / roll into about 8 inch rounds and dock (prick) a few holes with a fork (wherever) on the bread.

Preheat an upside down wok over a flame, lightly oil the wok. Chuck bread over wok and cook about 30 seconds until a little blistered, turn and repeat.