KTC Mixed Beans Hummus and Flatbread Recipe

Mixed Bean Hummus & Flatbread. Makes: 6-8


For the Flatbread
300g KTC gram flour
2 tsp KTC fennel seeds
2 tsp salt
400ml warm water
1 tbsp KTC extra virgin olive oil, plus a little extra for cooking

For the Hummus
1 x 400g tin KTC chick peas
1 x 400g tin KTC butter beans or white kidney beans
1 x 400g tin KTC rosecoco beans
6 tbsp KTC extra virgin olive oil and extra for drizzling
2 tsp KTC garlic paste
3 tbsp KTC lemon juice
2 tbsp tahini
1 tsp chilli powder or paprika
salt and freshly ground black pepper


  1. Start by preparing the batter for the flatbread. Tip the flour, fennel and salt into a bowl and gradually add the water and oil, whisking to make a smooth batter with no lumps. Set aside to rest for 2 hours.
  2. To make the hummus, drain and rinse all the beans and reserve a few of each. Put the rest into a food processor along with the oil, garlic paste, lemon juice and tahini. Blitz until smooth and season with plenty of salt and black pepper. Spoon into a bowl, scatter over the reserved beans, drizzle with a little olive oil and sprinkle with the chilli powder or paprika.
  3. To cook the flatbread, heat a large frying pan over a medium/high heat, drizzle the hot pan with a little olive oil, (add 1-2 tbsp water to the mixture to loosen if needed). Ladle some of the batter into the pan and swirl around like a pancake. Cook for 2 minutes on each side and repeat with the remaining batter. Cut or tear into wedges and serve on a big platter with the hummus and a mixture of crudités if desired.