Peanut butter hummus and malaysian flatbread

I'm totally hooked on hummus and I can eat it anytime and anyway. Regular hummus is one of the greatest thing ever, but I think I've found something almost better yet, peanut butter hummus. I was in heaven when I tasted it. The saltiness and the smoothness from the peanut butter took the hummus to new heights. What I most preferably have with hummus is a flat bread and this flat bread is not something you should look past, but the peanut butter hummus is the all time star of this collaboration.

Peanut butter hummus

400 g chickpeas
1 clove of garlic

tbsp olive oil
3 tablespoons
smooth peanut butter
1 tbsp
lemon juice
1 tsp
salt flakes
1 tsp ground
5 tbsp
Greek yogurt
chopped peanuts, for serving
1 tsp
smoked paprika, for serving

Rinse the chickpeas and drain them. Add everything except the yogurt in a food processor and pulse until you have a puree with some chunks in. Add the yogurt and run the food processor again until you have a consistency that you like. Add  more oil or yogurt if you want a smoother texture. Season to taste with more lemon juice and salt. Serve in a bowl and sprinkle with chopped peanuts and smoked paprika.

Malaysian flat bread

1 egg
100 g
1 tsp salt

2 tbsp oil

1 tbsp
brown sugar
300 g 

Crack the egg into a bowl and add luke warm water. Then mix it up with salt, oil and sugar. Add the flour and mix until you have a smooth dough. Let rest overnight but if you do not have time for that, let it at least stand for an hour. Divide the dough into bite-sized pieces, about 6 pieces and roll into balls. Roll them out fairly thin and make sure the pan is really hot when you start frying them. Fry for about 3 minutes on each side.


No comments:

Post a Comment