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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
Flatbread
  • 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.
Flatbread
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.