35 mins
Not Too Tricky
serves 4
About the recipe
Transform a humble tin of chickpeas into this next-level homemade houmous – it’s easier and quicker than you think! Served on speedy spinach flatbread with a zingy slaw, this is a delicious, nutritious meal that hits two portions of your 5-a-day.
Ingredients
100g baby spinach
100g natural yoghurt
1 x 400g tin of chickpeas
200g self-raising flour, plus extra for dusting
2 lemons
1 tablespoon peanut butter
olive oil
2 carrots
2 apples
80g feta cheese
Top Tip
This is a great principle houmous recipe that you can take loads of ways. Try blitzing some beetroot through it for a pink version, or add jarred red peppers and a good pinch of smoked paprika for a smoky red version.
Method
- Blitz most of the spinach in a food processor (setting a handful aside for the slaw) with the yoghurt, a pinch of sea salt and a splash of chickpea water, until super smooth.
- Tip the self-raising flour into a bowl, make a well in the middle, then pour in the spinach yoghurt and use a fork to bring it together. Knead on a flour-dusted surface until you have a lovely smooth dough, then set aside to rest.
- Finely grate the lemon zest and put aside.
- Tip the chickpeas into the food processor (there’s no need to clean it), juice and all. Squeeze in the juice of 1½ lemons, then add the peanut butter, 1 tablespoon of olive oil and a pinch of salt and black pepper. Blitz until silky smooth. Taste and adjust the seasoning if needed, then scrape into a bowl.
- Divide the flatbread dough into four and roll each piece into a ball. On a flour-dusted surface, roll them out to 4mm thick. Put a dry frying pan on a medium-high heat and cook them one at a time for 2 minutes on each side until golden and puffed up (you can also cook these on the barbecue).
- Wash and trim the carrots, and wash and core the apples. You can chop or grate up the slaw however you like, but I like to speed-peel the carrots into long strips, then stack these up and finely slice, along with the reserved spinach, then pop them both in a bowl. Finely slice the apple, then stack again and finely slice into matchsticks. Add to the bowl, then squeeze over the final lemon half, season with salt, drizzle in 1 tablespoon of olive oil and mix together.
- To build your wraps, spread houmous over the base and top it with some slaw. Crumble over the feta and finish with a little lemon zest and a drizzle of olive oil. Add chilli sauce if you like!
Tags
