Cottage Cheese Flatbreads with Hummus

Ingredients

• FLATBREADS
• 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
• Olive oil, for greasing and shaping
• 2 tbsp (20 g) finely grated Parmesan
• HUMMUS
• 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
• TOPPINGS
• Cucumber, sliced
• Tomato, sliced
• 1 tbsp feta cheese
• A handful of olives

Method

1. Add the cottage cheese and eggs to a bowl. Blend with an immersion blender until smooth.
2. Add the salt, Italian herbs, baking powder and psyllium husk. Mix well and leave the mixture to rest for 10 minutes.
3. To make the hummus, combine the chickpeas, Greek yogurt and tahini. Blend until smooth.
4. Add the garlic, lemon juice, salt, black pepper, parsley and dill to the hummus. Mix well.
5. Lightly grease a baking tray with olive oil. Oil your hands and shape the cottage cheese mixture into 3 flatbreads.
6. Sprinkle the Parmesan over the flatbreads.
7. Bake at 190°C (375°F) for 15 minutes.
8. Allow the flatbreads to cool slightly.
9. Spread the hummus over the flatbreads and top with cucumber, tomato, feta and olives.