Hummus and Lamb Flatbreads
This tasty flatbread recipe would be perfect for a family dinner.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 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
Instructions
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.
