Servings:
4
Prep time:
25
Cooking time:
120
INGREDIENTS
- -250g whole meal flour
- -500g soaked lupines
- -otherwise Probios' glutenfree buckwheat flatbread
- -carrot
- -celery
- -cauliflower
- -broccoli
- -lettuce
- -1 small onion
- -half a lemon
- -1 teaspoon paprika
- - ¼ teaspoon cumin
- -2 tablespoon extra virgin olive oil
- -salt
- -pepper
INSTRUCTIONS
- Peel the lupines and mix them with the chopped onion, the paprika, the cumin, the chili pepper, the oil, the lemon juice and 4 tablespoons of water. Add water if needed to obtain a creamy spread. Add salt and pepper to taste.
- Combine the flour with 150 ml water and a pinch of salt, knead until you obtain an elastic dough and, only if needed, add more water. Divide the dough into 8 balls and level them on a countertop covered with flour, making thin disks.
- Otherwise, you can also use Probios' gluten free buckwheat flatbread.
- Heat a non stick pan and cook the flatbreads for one minute on each side.
- Cut the celery, the carrot, the broccoli and the cauliflowers into small sticks. Keep the lettuce leaves intact.
- Serve the hummus, the veggies and the flatbreads, let your guests prepare the rolls on their own, the way they prefer.
