Buckwheat Flatbreads with Udo's Hummus and Seasonal Greens

SERVES: 4 PREP TIME: 30 minutes 

These flatbreads are great for a lovely lunch or picnic on a sunny day with seasonal vegetables and creamy Udo’s Ultimate Oil Blend hummus. 

METHOD:

Hummus 

Place the chickpeas, tahini, lemon zest and juice, Udo’s oil and miso into a food processor and the  ice cubes process until smooth, the ice helps with the wonderfully smooth and creamy texture. Store  the hummus in a sealed container in the fridge until you are ready to serve. 

Dressing 

Place all of the dressing ingredients in a jar and shake until totally combines and set aside until  ready to serve. 

Flatbreads 

In a large mixing bowl, add the dough ingredients and knead the mixture with your hands until the  dough comes together and easily rolls into a soft ball. Depending on your chosen plant-based  yoghurt, you may need a little more or less flour, so that by the time the dough is mixed, it should  not be too sticky and easy to roll. 

On a floured surface, divide the dough into 4 equal parts and then roll it into round flatbreads about  ¼ cm thick. Keep the dough rotating and dust it with flour as you go, so that it does not stick to the  floured surface. 

Heat a large frying pan on a medium heat and add the flatbreads one by one, then cook them for  two minutes on each side, so that they are lightly golden and you can clearly see that they are  cooked through. 

If you are making a few flatbreads, them place them on a baking try in the oven while the other  ingredients cook, making sure that they are in the oven for less than five minutes to avoid them  drying out. 

Serve the flatbreads on your chosen plate laden with hummus, tomatoes, fresh leaves and dressing  and enjoy.