Cook: 10 minutes

Serves: 4

This is a recipe with a series of stages but are all quite straightforward and can be made in advance. Ideal for a summer vegan BBQ side dish or as part of a summer buffet. It is also suitable as part of a grazing platter.

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Ingredients

Name: Cumin flatbread, crisp tofu and butter bean hummus
Prep time: 35 min
Cook time: 10 min
Yield: 4
Ingredients: For the tofu:; 1 tbsp harissa; ½ tsp fennel seeds; 1 tsp smoked paprika; 1 tbsp coconut yogurt, regular or non-dairy; Squeeze of lemon juice; Sea salt, a pinch; 225g firm tofu, plain or flavoured; 2 tbsp vegetable oil, for frying; For the flatbread:; 400g plain flour plus extra for dusting; 2 tbsp cumin seeds,; 1 tsp salt; 2 tbsp olive oil; For the hummus:; 1 x 400g tin butter beans drained (reserve 8 whole beans for garnish); ½ lemon, juice only; 2 cloves garlic; 2 tbsp olive oil; ½ tsp sea salt; 1 tbsp tahini; Toppings: Green olives, sprigs of fresh parsley, pumpkin seeds and chilli flakes

For the tofu:

1 tbsp harissa

½ tsp fennel seeds

1 tsp smoked paprika

1 tbsp coconut yogurt, regular or non-dairy

Squeeze of lemon juice

Sea salt, a pinch

225g firm tofu, plain or flavoured

2 tbsp vegetable oil, for frying

For the flatbread:

400g plain flour plus extra for dusting

2 tbsp cumin seeds,

1 tsp salt

2 tbsp olive oil

For the hummus:

1 x 400g tin butter beans drained (reserve 8 whole beans for garnish)

½ lemon, juice only

2 cloves garlic

2 tbsp olive oil

½ tsp sea salt

1 tbsp tahini

Toppings: Green olives, sprigs of fresh parsley, pumpkin seeds and chilli flakes

Cumin flatbread, crisp tofu and butter bean hummus

Method

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Ingredients