Cumin flatbread, crisp tofu and butter bean hummus

Make this Middle Eastern-inspired dish as part of a mezze or as light lunch


Photo: Inbal Bar-Oz

  • place PRE 35 minutes
  • place COOK 10 minutes
  • place SERVES 4
  • printicon

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.

Instagram: denises_kitchen


  • Marinate the tofu: combine the dressing ingredients in a large bowl. Cut the tofu into large cubes. Add to the bowl and mix to coat. Marinate at least 30 minutes – ideally a few hours.
  • look the tofu: heat the oil in a large frying pan or wok. Fry for a few minutes each side until brown and crisp. Set aside.
  • For the flatbread, place the flour, salt and cumin seeds in a large bowl. Make a well in the centre and pour in the oil and 150ml warm water.
  • Mix well. Turn out onto a floured work surface and knead for a few minutes until smooth. Leave to rest for 15 minutes. Divide the dough into 4.
  • Roll each out on a lightly floured work surface to the thickness of a pound coin.
  • To cook: heat a griddle pan until really hot and cook on both sides until puffed and brown or cook on a hot grill or BBQ.
  • For the hummus: add the butter beans into the blender with the garlic, lemon juice, tahini and olive oil. Blitz until smooth and creamy (approx 2 mins) add 2- 3 tablespoons water to loosen. Season to taste and blitz again.
  • Serve the hummus topped with whole butter beans, tofu, pumpkin seeds, chilli flakes and parsley and the warm flat bread on the side.

    First published August 2021

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

Sea salt, a pinch

225g firm tofu, plain or flavoured

2 tbsp vegetable oil, for frying

For the flatbread:

400g plain flour plus extra for dusting

2 tbsp cumin seeds,

1 tsp salt

2 tbsp olive oil

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 and chilli flakes

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