80 ml   olive oil

3          garlic cloves

5 ml     cumin seeds

1          shallot, thinly sliced (or use a small onion)

1 tin     cannellini beans, rinsed and drained

10 ml   lemon juice

15 ml   tahini

            salt and black pepper to taste


60 g     butter

5 ml     cumin seeds


  • Saute the shallots in 15 ml olive oil, add the garlic and cumin and cook till caramelised
  • Add 80 ml water and the beans and simmer for about 5 minutes (most of the water must be absorbed or evaporated.Season
  • Place in a food processor and add the rest of the olive oil, lemon juice and tahini.Process until smooth, spoon into a bowl, cool and cover
  • TO SERVE:Combine the butter and cumin in a small frying pan and cook until nut-brown in colour. Pour over the beans and garnish with fresh thyme.  Serve with the flatbreads for a delicious snack or light meal



325 g   cake flour or bread flour

15 ml   castor sugar

1 packet (10 g) instant yeast

60 ml   olive oil

200 ml lukewarm water


            olive oil, seasalt


  • Combine the flour, salt, sugar and yeast in the bowl of a stand mixer with the dough hook attachment. Mix on low speed to combine, add olive oil and the lukewarm water until it forms a soft, sticky dough (adding a little more water, if necessary). Increase speed to medium, and mix until dough is smooth and elastic.
  • Place dough in an oiled bowl, cover and leave to rise until doubled in size
  • Turn out dough onto a lightly floured surface. Divide into 8 equal portions, then roll into balls. Cover with a damp cloth and stand in a warm place to rise slightly.
  • Roll out on a lightly floured surface, place on oiled trays
  • Heat a little olive oil in a large frying pan on medium heat and cook one flatbread at a time, turning halfway, until golden and cooked through (4 minutes). Keep warm in the oven while you cook the rest
  • Brush with olive olive oil and season with sea




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