Chickpea Flatbreads with Tahini Dip #Veganuary

Photography by Leiths alumnus Jake Fenton
We’re back to creating special moments and meals at home, and these Chickpea Flatbreads with Tahini Dip are the perfect flavoursome appetiser for a cosy evening in, as well as being fully plant-based.
Ingredients
Chickpea Flatbreads
15g fresh yeast
15g sugar
200 – 225ml hand hot water
450g strong bread flour
15g salt
1 tbsp olive oil
1 tbsp cumin seeds, dry roasted and crushed
1 tbsp coriander seeds, dry roasted and crushed
1 tbsp of nigella seeds
1 tbsp olive oil
1 x 400g tin chickpeas, drained and rinsed
Tahini Dip
100g tahini2 tbsp lemon juice (lime juice also works well)Maple Syrup (to taste)¼ tsp garlic powder (optional)SaltWater (to adjust the consistency)
2 tbsp lemon juice (lime juice also works well)
Maple Syrup (to taste)
¼ tsp garlic powder (optional)
Salt Water (to adjust the consistency)
To Garnish
Red chilli, finely diced
Instructions
- For the flatbreads; Cream together the yeast with the sugar and 2 tablespoons of the water.
- Sift the flour and salt into a large bowl, add the yeast mixture, oil and sufficient water to make a soft but not sloppy dough. Knead for 3 minutes.
- Put the chickpeas into a magi mix and blend to a rough paste, stir in the cumin and coriander and nigella seeds.
- Mix the chickpeas and spices with the dough and knead for another 2 minutes or until springy and elastic.
- Place in a lightly oiled bowl or bag and allow to double in size.
- Preheat an oven to 225°C/450°F/gas mark 8. Preheat baking sheets in the oven.
- Divide the dough into 8-10 pieces and roll out on a floured surface to rough oval shapes about ½ cm thick.
- Cook the bread on the heated baking sheets for about 15 - 25 minutes, depending on thickness.
- For the dip; Mix together the tahini, lemon juice, salt and garlic powder. Add enough water to make a loose dipping sauce and adjust the seasoning with Maple syrup as desired. Serve on the side of the flatbreads or drizzled over them.
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