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Chewy Flatbreads & Black Hummus with sautéed mushrooms (Vegan, Gluten-Free)

2 servings


(4 Chewy Flatbreads)

30g Chickpea Flour

60g Arrowroot Powder

1/4 Teaspoon Sea Salt

1/4 Teaspoon Bi-Carb Soda

Chia Gel (1 Tablespoon Carwari Chia Seeds soaked in 3 Tablespoons Water for 15 minutes)

3 Tablespoons Soy Milk

4 Tablespoons Water

(Black Hummus)

1 Canned Chickpeas - Drained (Reserve 10 chickpeas for decoration)

2 Tablespoons Chickpea Brine (Liquid from the canned chickpea)

3 Tablespoons Carwari Black Tahini

1 Clove Garlic

3 Tablespoons Fresh Lemon Juice

3 Tablespoons Olive Oil

Sea Salt

Decoration: Olive Oil, 10 chickpeas, Pea sprouts and Sumac

(Sautéed mushrooms)

200-300g Mushrooms -sliced

Sea Salt

Ground Cumin

Sumac Powder

Black Pepper

Olive Oil for sauté the mushrooms


(Chewy Flatbreads)

1. Mix 3 kinds of powder, Bi-Carb soda and salt, and shift into a bowl.

2. Add chia gel, Soy milk, water into the bowl and mix until well combined.

3. Heat a lightly oiled pan over medium heat and pour a quarter of the mixture when the pan is hot. Cook the flatbread for 3-4 minutes on the first side. Flip it over and cook the other side for another 2-3 minutes. Repeat with the remaining mixture.

(Sautéed Muchrooms)

Heat a pan and pour olive oil. Saute the sliced mushrooms and put a pinch of salt and around 1/4 teaspoon each of ground cumin and sumac powder. Cook until the mushrooms are tender and adjust the taste with a little bit more salt and pepper.

(Black Hummus)

1. Place the chickpeas, chickpea brine, black tahini, garlic, lemon juice and salt in a food processor and process until combined. Taste Drizzle in the olive oil and process until smooth.

Place black hummus in a bowl, put the sautéed mushrooms on hummus. Drizzle with extra olive oil, scatter chickpeas and pea sprouts on top and sprinkle sumac powder. Serve with the flatbreads and vegetables.

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