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
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- Sprouted Dirt(y) Kabuli Chickpea Hommus & Instant Flatbreads
Ingredients
For 4 Person(s)
hommus
- 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
Directions
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.
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