Flatbread with hummus and broccoli recipe
Flatbread with hummus, purple-sprouting broccoli, basil and pomegranate dressing A large sharing flatbread, cooked in the pan and topped with herbs, pomegranate seeds, olives and homemade hummus. 500g/1lb 2oz strong plain flour, plus extra for dusting10g/⅓oz table salt10g/⅓oz instant dried yeast30ml/1fl oz olive oil, plus extra for frying300ml/10fl oz water 500g/1lb 2oz strong plain flour, plus extra for dusting 10g/⅓oz table salt 10g/⅓oz instant dried yeast 30ml/1fl oz olive oil, plus extra for frying 300ml/10fl oz water 650g/1lb 7oz cooked chickpeas (drained from a can)20g/¾oz crushed garlic2 tbsp light tahinisalt and freshly ground black pepperpinch ground cumin 2 lemons, juice only100ml/5fl oz olive oil150g/5½oz liquid from the chickpea can 650g/1lb 7oz cooked chickpeas (drained from a can) 20g/¾oz crushed garlic 2 tbsp light tahini salt and freshly ground black pepper pinch ground cumin 2 lemons, juice only 100ml/5fl oz olive oil 150g/5½oz liquid from the chickpea can 150ml/5fl oz olive oil10 small purple-sprouting broccoli florets2 tsp balsamic vinegar2 tbsp pomegranate seedspinch ground cumin10 good-quality black olives (no stones) 10 good-quality green olives (no stones) ½ red onion, thinly slicedsalt and freshly ground black pepper 150ml/5fl oz olive oil 10 small purple-sprouting broccoli florets 2 tsp balsamic vinegar 2 tbsp pomegranate seeds pinch ground cumin 10 good-quality black olives (no stones) 10 good-quality green olives (no stones) ½ red onion, thinly sliced salt and freshly ground black pepper 2 small figs, quartered2 tsp balsamic vinegar1 tbsp finely chopped fresh dill20 basil leaves1 tbsp finely chopped flat-leaf parsley1 lemon, sliced into wedges 2 small figs, quartered 2 tsp balsamic vinegar 1 tbsp finely chopped fresh dill 20 basil leaves 1 tbsp finely chopped flat-leaf parsley 1 lemon, sliced into wedges Method To make the flatbread, mix the flour with the salt and the yeast and put into a free-standing mixer machine with a dough hook. Add the olive oil and then add 280ml/9½fl oz of water while the machine is turning. Work until the mixture comes together as a dough – you may need to add up to a further 200ml/7fl oz of water.Once all together, remove from the machine and knead on a clean work surface to a smooth dough (5–10 minutes). Place in a lightly floured bowl and cover. Leave to prove until doubled in size.Knock back the dough on a lightly floured surface and then roll into ball. Press down to make a large disc. Heat a frying pan over a medium heat, add a dash of oil and fry until nicely browned on both sides and not too hard.To make the hummus, place all the ingredients together (except the chickpea liquid) in a blender or food processor and blend to a smooth paste. Add some of the chickpea water if the hummus is too thick – you may not need it all.To make the dressing and broccoli, preheat the oven to 200C/180C Fan/Gas 6. Heat a dash of the oil in a frying pan and fry the broccoli florets for a couple of minutes and then place in a bowl. Add the remaining olive oil, and the balsamic vinegar, pomegranate seeds, cumin, olives, onion and salt and pepper. Set aside.Place the figs onto a baking tray, drizzle the balsamic vinegar on top and warm in the oven for a couple of minutes.To serve, spread the hummus on the flatbread and then spoon the broccoli dressing on top of the flatbread. Arrange the warm figs on top and then scatter over the fresh herbs.Cut into wedges and serve with the lemon slices. To make the flatbread, mix the flour with the salt and the yeast and put into a free-standing mixer machine with a dough hook. Add the olive oil and then add 280ml/9½fl oz of water while the machine is turning. Work until the mixture comes together as a dough – you may need to add up to a further 200ml/7fl oz of water. To make the flatbread, mix the flour with the salt and the yeast and put into a free-standing mixer machine with a dough hook. Add the olive oil and then add 280ml/9½fl oz of water while the machine is turning. Work until the mixture comes together as a dough – you may need to add up to a further 200ml/7fl oz of water. Once all together, remove from the machine and knead on a clean work surface to a smooth dough (5–10 minutes). Place in a lightly floured bowl and cover. Leave to prove until doubled in size. Once all together, remove from the machine and knead on a clean work surface to a smooth dough (5–10 minutes). Place in a lightly floured bowl and cover. Leave to prove until doubled in size. Knock back the dough on a lightly floured surface and then roll into ball. Press down to make a large disc. Heat a frying pan over a medium heat, add a dash of oil and fry until nicely browned on both sides and not too hard. Knock back the dough on a lightly floured surface and then roll into ball. Press down to make a large disc. Heat a frying pan over a medium heat, add a dash of oil and fry until nicely browned on both sides and not too hard. To make the hummus, place all the ingredients together (except the chickpea liquid) in a blender or food processor and blend to a smooth paste. Add some of the chickpea water if the hummus is too thick – you may not need it all. To make the hummus, place all the ingredients together (except the chickpea liquid) in a blender or food processor and blend to a smooth paste. Add some of the chickpea water if the hummus is too thick – you may not need it all. To make the dressing and broccoli, preheat the oven to 200C/180C Fan/Gas 6. Heat a dash of the oil in a frying pan and fry the broccoli florets for a couple of minutes and then place in a bowl. Add the remaining olive oil, and the balsamic vinegar, pomegranate seeds, cumin, olives, onion and salt and pepper. Set aside. To make the dressing and broccoli, preheat the oven to 200C/180C Fan/Gas 6. Heat a dash of the oil in a frying pan and fry the broccoli florets for a couple of minutes and then place in a bowl. Add the remaining olive oil, and the balsamic vinegar, pomegranate seeds, cumin, olives, onion and salt and pepper. Set aside. Place the figs onto a baking tray, drizzle the balsamic vinegar on top and warm in the oven for a couple of minutes. Place the figs onto a baking tray, drizzle the balsamic vinegar on top and warm in the oven for a couple of minutes. To serve, spread the hummus on the flatbread and then spoon the broccoli dressing on top of the flatbread. Arrange the warm figs on top and then scatter over the fresh herbs. To serve, spread the hummus on the flatbread and then spoon the broccoli dressing on top of the flatbread. Arrange the warm figs on top and then scatter over the fresh herbs. Cut into wedges and serve with the lemon slices. Cut into wedges and serve with the lemon slices.