(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
Carwari Extra Virgin Sesame Oil for grease a pan
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
Decoration: Olive Oil, 10 chickpeas, Pea sprouts and Sumac
200-300g Mushrooms -sliced
Olive Oil for sauté the mushrooms
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.
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.
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.