Printable recipe cardKochen Familie Cool
Cottage Cheese Flatbreads with Hummus
Original source
Kochen Familie Cool on YouTubeSoft cottage cheese flatbreads topped with homemade chickpea hummus, tomato, feta, olives and fresh herbs.
Soft cottage cheese flatbreads topped with homemade chickpea hummus, tomato, feta, olives and fresh herbs.
Cook time
15 min
Yield
4 servings
Ingredients
19
Steps
9
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Ingredients
- 1 1/3 cups (320 g) cottage cheese, drained
- 2 eggs
- A pinch of salt
- 1 tsp Italian herbs
- 1 tsp (5 g) baking powder
- 2 tbsp (16 g) psyllium husk
- 2 tbsp (20 g) finely grated Parmesan
- 1 cup (165 g) canned chickpeas, drained
- 2 tbsp (30 g) Greek yogurt
- 1 tbsp tahini
- 1 clove garlic
- 1 tbsp lemon juice
- Salt to taste
- Black pepper to taste
- 1 tbsp chopped parsley
- 1 tbsp chopped dill
- Tomato
- 1 tbsp feta cheese
- A handful of olives
Equipment
- Immersion blender
- Mixing bowl
- Baking tray
- Spatula
Method
- Add the cottage cheese and eggs to a bowl. Blend with an immersion blender until smooth.
- Add salt, Italian herbs, baking powder, and psyllium husk. Mix well and let the mixture sit for 10 minutes.
- To prepare the hummus, combine the chickpeas, Greek yogurt, and tahini. Blend with an immersion blender.
- Add garlic, lemon juice, salt, black pepper, parsley, and dill. Mix well.
- Spray a baking tray with olive oil. Lightly oil your hands and shape the flatbreads.
- Sprinkle Parmesan on top.
- Bake for 15 minutes at 190°C (375°F).
- Let the flatbreads cool slightly.
- Spread hummus on top and add cucumber, tomato, feta cheese, and olives.
Helpful tips
- Drain the cottage cheese before blending.
- Let the psyllium mixture rest before shaping.
- Cool the flatbreads slightly before adding the hummus and toppings.
Storage
Store the flatbreads and hummus separately in covered containers in the refrigerator.
Additional tips
- Consult your doctor before use.
