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Rosemary flatbread with Muhammara hummus
35 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 283
  • Fat about 14g
  • Carbohydrates about 30g
  • Protein about 8g
This is needed
This is needed for 4 people
Cucumber & herb salad
  • 0.25 cucumber, washed, diced
  • 0.5 lemon, use only the juice
  • 0.5 bunch peppermint, finely chopped
  • 0.5 bunch coriander, finely chopped
  • salt, to taste
  • 150 g spelt flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 100 g vegan almond yogurt
  • oil for frying
  • 1 tbsp olive oil
  • 1 sprig rosemary, finely chopped
To top the flatbreads
  • 175 g hummus (Karma Muhammara)
  • 1 tbsp almond, coarsely chopped
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And that's how it's done
And that's how it's done
Cucumber & herb salad
In a bowl, mix the cucumber with the herbs and lemon juice, season with salt. Cover and refrigerate the salad until ready to serve.
Mix the flour, salt, baking powder and rosemary in a bowl. Add the yogurt and oil, mix and knead into a smooth dough. Divide the dough into 4 portions, shape into balls. On a lightly floured surface, roll out into flatbreads approx. 0.5 cm thick. Heat a non-stick frying pan. Cook the flatbreads over a medium heat for approx. 2 mins. on each side, remove and keep warm.
To top the flatbreads
Spread the hummus over the flatbreads, top with the cucumber & herb salad, sprinkle with almonds.