![flatbreads3 flatbreads3](https://colnelifemagazine.co.uk/wp-content/uploads/bb-plugin/cache/flatbreads3-landscape-03e11bfbe7788741a469e1bfd7657a61-bnfey68k2qgz.jpg)
![](https://colnelifemagazine.co.uk/wp-content/plugins/bb-plugin/img/pixel.png)
Sweet Potato Hummus with Chargrilled Gluten-Free Flatbreads
by Colne Life magazine
It's all Greek to me! Go mad for the Med this summer!|
Serves 4/6. Preparation time 40 mins. Cooking time 35 mins.
INGREDIENTS
- 2 medium sweet potatoes (around 500g)
- 2 tablespoons olive oil, plus extra for drizzling
- 1⁄2 teaspoon chilli flakes, plus extra for sprinkling
- 1/2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 tablespoons garlic-infused olive oil
- 3 tablespoons tahini
- 1 lemon, halved
- Sea salt and pepper
- 1 tablespoon zaatar
For the gluten-free flatbreads:
- 220g gluten-free self-raising flour, plus extra for dusting
- 1⁄2 teaspoon baking powder
- ½ teaspoon cumin
- 1⁄2 teaspoon fine sea salt
- 200g full-fat yogurt
- Olive oil, for cooking
METHOD
For the hummus
1 Heat the oven to 200ºC/180ºC fan/gas mark 6. Peel the sweet potatoes and cut them into small chunks, then tip them out on to a baking tray.
2 Drizzle over the olive oil and sprinkle over the chilli flakes, cumin and smoked paprika. Toss everything together so that all of the potatoes are evenly coated, then shuffle into a single layer. Roast for 30 minutes, or until the potatoes are soft and tender. Remove from the oven and leave to cool.
3 When cool, tip the sweet potatoes into the bowl of a food processor. Drizzle over the garlic-infused olive oil and tahini and squeeze over the juice from the lemon. Blitz for a minute, to a chunky puree. Keeping the motor running, slowly add 60-80ml of cold water and blitz until you have a silky smooth consistency. Spoon the hummus into a serving bowl, drizzle with a little extra olive oil and sprinkle over the zaatar and a few extra chilli flakes, if you like.
TIP: You can also cook the flatbreads on the barbecue, in a cast iron pan or on a griddle – just be sure to be generous with the oil to prevent any sticking
For the flatbreads
1 Whisk together the flour, baking powder and sea salt. Add the cumin and yogurt and combine using a wooden spoon, before kneading the dough against the sides of the bowl with clean hands. Shape into a ball, cover with a clean tea towel and leave to rest for 10 minutes.
2 Divide the dough into six. Generously flour your work surface and roll out the first piece of dough into a thin circle. Add a little oil to a frying pan and place over a high heat. When hot, add the flatbread and cook for a couple of minutes on each side, until puffed and golden.
3 Repeat with the rest of the flatbread dough, keeping them warm under a tea towel as you go. Serve with the hummus.
Recipe from Seasonal Spuds.
ColneLife Summer 23