Flatbread with hummus and carrot, date and sesame salad

Date:11-06-2013 07:58:07 read:2

Flatbread with hummus and carrot, date and sesame salad

Warmed flatbreads form the base of this open sandwich with home-made hummus and a spiced carrot salad.

Flatbread with hummus and carrot, date and sesame salad  Photo: CLARE WINFIELD
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Serves two

For the hummus:
1 x 400g (14oz) tin chickpeas
1 clove garlic, crushed
1½ tbsp tahini
1 tsp ground cumin
1 heaped tsp cayenne pepper
150ml (5fl oz) olive oil
juice of 1 lemon

For the salad:
2 medium-sized carrots, peeled and coarsely grated
juice of ½ lime
2 pitted medjool dates, thinly sliced
1 tbsp roughly chopped coriander or mint leaves
25g (1oz) baby spinach leaves, shredded
½ tbsp black or toasted white sesame seeds
1 tbsp rapeseed oil
½ tsp cumin seeds
½ tsp mustard seeds
good pinch dried chilli flakes
1 small clove garlic, finely sliced

2 Arab flat breads (khobz) or 2 slices sourdough or walnut bread
3 tbsp low-fat yogurt (optional)

Drain and rinse the chickpeas and put them in a food processor with the garlic, tahini, cumin and cayenne pepper. Start the motor and add the olive oil in a stream.

Add the lemon juice to taste. Season, then give the mixture a final whizz.

Put the carrot in a bowl and add the lime juice, dates, herbs, spinach and sesame seeds. Heat the oil in a small frying-pan and cook the cumin and mustard seeds over a medium heat until they start to splutter, then add the chilli and garlic. Turn down the heat and cook gently until the garlic is golden. Toss into the rest of the salad, then season to taste.

Heat the khobz in the oven (or toast the regular bread if that is what you are using). Spread some hummus on top and spoon on the salad. I add a drizzle of plain low-fat yogurt, too – I like its cold tartness against the other ingredients.

    Ever For Health Copy Rights 2013