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Lima bean hummus with quinoa flatbreads and salsa

Yields4 Servings

 175 g dried lima beans (butter beans) soaked in cold water overnight with a squeeze of lemon juice) or you can use a tin of drained butter beans as a quick alternative.
 1 clove garlic
 1 ½ tsp ground cumin
 1 tsp ground coriander
 1 tsp teaspoon paprika
 9 tablespoons olive oil, or more as needed
 1 juice from 1 lemon
 1 tsp sea salt, or to taste
Flatbreads
 100 g quinoa flour plus more for dusting
 50 g shelled hemp seeds
 ½ tsp paprika
 ½ tsp sea salt
 1 tbsp olive oil
 1 cup warm water, or as needed
Salsa
 1 red oinion, finely chopped
 8 Cherry tomatoes
 1 avocado, chopped or mashed with some lemon juice
 1 tbsp Olive oil
 salt and pepper
 2 Slices of palma ham (optional)
1

Rinse the lima beans and soak in several inches of water for 8 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 45 to 60 minutes until tender. Drain and transfer to a food processor

2

Add the remaining hummus ingredients to the food processor and process until smooth and well blended. Add more olive oil or a bit of water as necessary to reach your desired consistency.

3

To make the flatbreads, combine the quinoa flour, hemp seeds, paprika and salt in a medium bowl. Slowly mix in the olive oil with about 1/3 cup of the warm water, adding more water as needed to form a dough. Turn the dough out onto a lightly floured board and knead gently a few times. Divide the dough into 6 to 8 small balls and roll each one out into a thin round. Transfer each round onto a plate lined with parchment paper and separate each round with another piece of parchment paper. Cover with plastic wrap and refrigerate for 30 to 60 minutes.

4

When ready to cook the flatbreads, heat an unoiled non-stick frying pan over medium heat. When hot, fry each round for about 1 minute per side until golden brown specks appear. Transfer to a plate lined with foil. Continue, adding each cooked round to the plate, covering with foil after each round is added.

5

Mix the ingredients for the salsa together with the olive oil and season.

6

To serve, scoop hummus over flatbreads and top with salsa and Palma ham. You can a variety of fillings of your choice,

Nutrition Facts

Serving Size 4

Servings 0

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