Hosting a summer garden party? Look no further, you have found the perfect nibbles…
Za’atar is an ancient Middle Eastern ‘health spice’ which ignites a taste sensation. Especially when used in baking.
This is a fun twist on traditional Za’ater Bread (also known as mana’eesh) using a cauliflower base, but don’t be fooled it still packs a serious punch.
Really fresh and vibrant tasting, and so simple to make, these breads can be made ahead of time and enjoyed by all!
Middle Eastern street food just got a health lift!
Recipes makes around 12-15.
Vegan, Dairy free, Gluten free, Refined Sugar Free and Nut Free.
- 1 medium- sized cauliflower head
- ½ cup buckwheat flour
- 1 tsp onion powder
- 1 tsp garlic powder
- ¼ tsp Himalayan salt
- ¼ cup milled flaxseed (linseed)
- 1/6 cup za’atar spice blend (roughly 20g)
- ¼ cup olive oil
ChicP Carrot, Ginger and Turmeric Hummus
- Preheat the oven to 180°C and line a 40 X 28 cm baking tray with baking paper.
- Put the milled flaxseed into a bowl and stir in the water. Leave aside to set and become sticky.
- Cut the cauliflower into florets, removing the thick stems. Working in batches, process the raw cauliflower florets in a food processor until they resemble crumbles or rice (think of the ‘cauli rice’ craze here…).
- Next, cook the cauliflower crumbles by boiling them for 2-3 mins. Drain into a strainer and allow to cool.
- Tip the cooled cauliflower onto a clean tea towel, wrap it into a bundle and wring firmly to squeeze out as much liquid as possible. You will notice lots of water draining; do this process multiple times until all the water has completely gone.
- Empty the cauliflower into a bowl. Add the buckwheat flour, onion powder, garlic powder and salt. Mix all together until they are well combined.
- Add the cauliflower mixture to the flaxseed and water ‘paste’ and combine well until the mixture resembles a dough. – It’s a good idea to use food-handling gloves here as it can get a bit messy!
- Spread the cauliflower dough evenly over the baking tray and pat down firmly.
- Using an 8cm diameter circular cookie cutter (or the rim of an up-turned bowl) cut out about 12 circles, removing surrounding excess dough.
- Transfer to the oven and bake for 30-40 minutes, or until the dough rounds have become firm and golden.
In a bowl, combine the za’atar spice blend and olive oil and stir into a paste. Spread about 1 tsp of the paste over each dough round and then bake for a further 5 minutes.
The Za’atar Breads are best served warm, slathered in ChicP’s Carrot, Ginger and Turmeric hummus, and topped with cucumber peels and seeds.
Other toppings could include diced cherry tomatoes, red onion, cucumber and mint. Or add a light squeeze of lemon juice.
Warning: these are irresistibility moreish…
These breads can be made ahead of time and frozen until needed. Bake as directed above but don’t spread them with the za’atar paste. Leave to cool and then freeze in an airtight container.
When you wish to use them, thaw at room temperature, spread them with the za’atar paste and then bake in a pre-heated 180.C oven for 4-7 minutes. Again, best enjoyed warm smothered in hummus and other toppings.
- For a more ‘bread-like’ outcome simply bake a thicker dough.
- For a more ‘cracker- like’ product spread the dough out more thinly before cutting.
ChicP is a raw vegetable hummus company producing delicious alternative dips made from sustainable ingredients, founded on a passionate commitment to reducing food waste.
All their hummus is high in protein and free from gluten, dairy and added sugar. Their carefully selected favours are tasty, fresh and memorable.
The range includes:
- Raw beetroot, horseradish & sage
- Herby (parsley)
- Raw carrot, ginger & turmeric
Hannah McCollum‘s, the founder of CHicP, inspiration was her passion to change attitudes towards the way we approach cooking and waste. A chef turned entrepreneur.
Whilst working for catering & events companies, Hannah witnessed colossal volumes of unnecessary food waste. This has sadly become an increasing part of modern life, but it need not be this way. This combined with her love for healthy, fresh food, using local ingredients and creating new dishes from the food we already have in our homes, gave her the clear vision.
Thus, ChicP was born.
In order to reduce food waste and promote sustainability ChicP:
- Support British farmers by using fruit and vegetables that are seen as ‘not good enough’ for supermarket use. These include vegetables that are out-grades, mis-shapes or class 2…
Shockingly, 40% of British crops are rejected because of their shape or size. This means that 1/3 of the food we produce in the UK is never eaten.
- Commit that 20-25% of their raw ingredients come from surplus over the course of a year.
- Work with nurseries and schools educating children on sustainability and eating fresh, delicious food.
On top of restaurant (600,000 tonnes per year) and supermarket waste (300,000 tonnes per year) the current UK adult population annually adds a staggering 7 million tonnes to food waste. Let’s change this with the next generation.
As the old saying goes – “waste not want not…!”
Delicious, veggie packed hummus that is also helping combat food waste and promote suitability… what is not to love?
Visit their Instagram here.