Seeded Buckwheat Flatbreads with Smoky Aubergine & Butter Bean Humous

Living with my boyfriend is one of the best things about my life. He is my best friend and so sharing a home with him is so comforting, fun and just plain lovely. Waking me up with a cup of tea in the morning, making fun of each other constantly for our little quirks, sharing all of our books, cooking together in the evening. These moments get to happen in my everyday life and I am so thankful for it. However, spending real, quality time together that we have set aside to appreciate each other’s company whilst doing something fun can be difficult to fit in regularly. But it is SO important to do. Our dates are usually nothing fussy but they are essential to our (any) relationship. Today we went on a date and it was great, it always is (we should all try to go on dates with partners/friends/family more often!).

Knowing my eternal love for plants and picnics, Steven suggested packing a lunch and taking a walk in the Botanic Gardens. Obviously humous would be involved but on what?! Enter flatbreads. These flatbreads are super seedy, wholesome and wrap up so well.

We chose to fill them with smoky aubergine, the only humous you will ever need and lots of rocket. Seriously though, for the past year and a half I have been making humous exclusively with butter beans. The texture is insane. So. Creamy. As for the aubergine, it makes an appearance whenever black bean burgers are on the go or added to a bowl of salad for a big hit of flavour.

Seeded Buckwheat Flatbreads with Smoky Aubergine & Butter Bean Humous

Makes enough for two flatbreads w/ filling

For the Aubergine

Ingredients

  • 1 aubergine, washed
  • 1 1/2 tsp smoked paprika
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1/2 tsp cracked black pepper
  • 1 tbsp tamari (or soy sauce)
  • 1 tbsp maple syrup
  • 3 tbsp olive oil

Method

  • Line a tray with baking paper and pre-heat oven to 200 C.
  • In a bowl, add all the ingredients (except the aubergine) and stir to combine the marinade. Set aside.
  • Cut aubergine down the body into 1/2 cm strips and place on baking tray evenly spaced.
  • Drizzle the marinade over the aubergine strips and place in the oven.
  • Cook for 20 minutes each side.

For the Humous

Ingredients

  • 1 can of butter beans, drained and rinsed
  • 2 tbsp tahini
  • 1/2 of a lemon, juice
  • 1 garlic clove
  • pinch of paprika
  • 1 tbsp water (you may need to add more)
  • salt and pepper to taste

Method

  • Add all the ingredients to a blender.
  • Blend on high until smooth and creamy.
  • Add water by the tablespoon as needed until desired consistency.

For the Flatbreads

Ingredients

  • 1 cup buckwheat flour (with more for dusting)
  • 2 tbsp ground flaxseed
  • 2 tbsp ground psyllium husk
  • 2 tbsp roughly crushed sunflower seeds (use blender and pulse)
  • 2 tbsp roughly crushed pumpkin seeds (use blender and pulse)
  • 1/2 tbsp olive oil
  • approx. 1/2 cup water (you may need more or less, go by the consistency of your dough)
  • pinch of salt and pepper

Method

  • Combine all ingredients in a mixing bowl.
  • Turn out onto a clean, floured surface. Work with your hands until a dough is formed (add water/flour as needed).
  • Divide dough in half and press into thin circles.
  • Place one half in a dry pan on medium heat for 2-3 minutes on each side, or until starting to brown.
  • Once done, transfer to a plate, sprinkle with water to keep from drying out too much and wrap with a tea towel until cool.
  • Repeat last two steps with second half of dough.
  • Let cool fully before topping and/or wrapping.

4 comments

    1. Hey Cathy (:
      Psyllium husks are a form of fibre (they have amazing digestion benefits) that work well as a binder in recipes without egg or gluten.
      You can buy at the health store on Commerical Street, Heartspace Wholefoods (which is where I bought mine) and probably somewhere like Holland and Barrett.
      Hopefully that’s helpful!
      Thank you, they were pretty tasty and that humous is used almost every day in our home, so good!
      xx

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