Hummus and Lamb Flatbreads

This tasty flatbread recipe would be perfect for a family dinner.


4 servings

Total Time

Prep Time

Cook Time


  • 1 tbsp. olive oil
  • 1 red onion finely chopped
  • 2 garlic cloves crushed
  • 1 lb. lamb mince
  • 3 tsp. Moroccan seasoning
  • 1/2 tsp. chili flakes
  • 2 tbsp. chopped mint plus extra to serve
  • 7 oz. tub hummus
  • 9 oz. cherry tomatoes quartered
  • Lemon wedges to serve

Cumin Seed Flatbread

  • 1 c. self-raising flour
  • 1/2 tsp. salt
  • 1/2 tsp. cumin seeds toasted
  • 1/3 c. warm water
  • 2 tbsp. olive oil


In a frying pan, heat oil on high. Saute onion and garlic 3-4 minutes until softened. Add mince and brown 4-5 minutes, breaking up lumps. Stir in seasoning and chili. Cook, stirring 1-2 minutes, until fragrant. Season. Set aside.

For cumin seed flatbread: In a bowl, combine flour, salt, and cumin seeds. Add water and olive oil. Stir until mixture comes together. Knead 5 minutes on a lightly floured surface until smooth. Divide into four portions and roll each to a thin 25 cm rectangle.

Preheat a chargrill pan on high. Spray with oil. Cook flatbread in batches, 2 minutes each side.

Stir mint through lamb mixture. Spread flatbread with hummus, top with lamb mixture, tomatoes, and extra mint. Serve with lemon.

Tip: Toast cumin seeds by tossing in a dry frying pan over medium heat until fragrant. Transfer to a plate to cool.

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