Cook: 10 minutes

Serves: 4

This is a recipe with a series of stages but are all quite straightforward and can be made in advance. Ideal for a summer vegan BBQ side dish or as part of a summer buffet. It is also suitable as part of a grazing platter.

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Ingredients

Name: Cumin flatbread, crisp tofu and butter bean hummus
Prep time: 35 min
Cook time: 10 min
Yield: 4
Ingredients: For the flatbread:; 400g plain flour, plus extra for dusting; 2 tbsp cumin seeds; 1 tsp salt; 2 tbsp olive oil For the tofu:; 1 tbsp harissa; ½ tsp fennel seeds; 1 tsp smoked paprika; 1 tbsp coconut yogurt, regular or non-dairy; Squeeze of lemon juice; Pinch of sea salt; 225g firm tofu, plain or flavoured; 2 tbsp vegetable oil, for frying For the hummus:; 1 x 400g tin butter beans, drained (reserve 8 whole beans for garnish); ½ lemon, juice only; 2 cloves garlic; 2 tbsp olive oil; ½ tsp sea salt; 1 tbsp tahini Toppings:; Green olives; Sprigs of fresh parsley; Pumpkin seeds; Chilli flakes

For the flatbread:
400g plain flour, plus extra for dusting
2 tbsp cumin seeds
1 tsp salt
2 tbsp olive oil

For the tofu:
1 tbsp harissa
½ tsp fennel seeds
1 tsp smoked paprika
1 tbsp coconut yogurt, regular or non-dairy
Squeeze of lemon juice
Pinch of sea salt
225g firm tofu, plain or flavoured
2 tbsp vegetable oil, for frying

For the hummus:
1 x 400g tin butter beans, drained (reserve 8 whole beans for garnish)
½ lemon, juice only
2 cloves garlic
2 tbsp olive oil
½ tsp sea salt
1 tbsp tahini

Toppings:
Green olives
Sprigs of fresh parsley
Pumpkin seeds
Chilli flakes

Cumin flatbread, crisp tofu and butter bean hummus

Method

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Ingredients