Wholewheat Rosemary Crispbread With Broad Bean And Walnut Dip

I have added a new page to my blog with menu ideas. Have a look!

Now for the crispbread. This is a good start to a meal. It doesn’t take long to make and will keep your friends occupied while you finish cooking. Or you can just make it for yourself of course! This recipe is a good base – you can add whatever you like herb wise. Seeds would be good too. I shall make some with fennel seeds soon or maybe even caraway seeds. Mmmm!

What you need (makes 4 large crispbreads):

120g wholewheat flour

A few pinches of salt

Half a tsp baking powder

100ml warm water

A few glugs of olive oil

A few tsp rosemary (fresh or dried)

A few sprinkles of sea salt

For the dip:

150g broad beans

50g walnuts

2 tbsp olive oil

What you need to do:

1. Put the flour, salt and baking powder in a bowl. Pour the warm water on top and bring the ingredients together with your fingers.

2. Once the ingredients are combined tip the dough onto a floured surface and knead for 3 minutes.

3. Mould the dough into a ball and wrap it in cling film. Put it in the fridge for 30 minutes.

4. Boil the broad beans for 3 minutes.

5. Drain the beans but retain a touch of the water. Put them in a blender with the walnuts and 2 tbsp olive oil and pulse until they are combined but not too smooth.

6. Heat the oven to 200C/180C (fan).

7. Once the dough has been in the fridge for 30 minutes remove it and pull it into 4 pieces.  Roll each piece out on a floured surface with a rolling pin. Cover the rolling pin in flour so the dough doesn’t stick to it. You can also flatten the dough by passing it through a pasta machine. This makes it extra thin and crispy but using a rolling pin is absolutely fine.

8. Place each crispbread on baking paper on a baking tray. Drizzle each with olive oil and sprinkle rosemary and sea salt on top.

9. Bake them in the oven for 12-14 minutes. They should look browned but not too dark. The baking time will depend on how thin they are.

Enjoy them with the dip!


2 thoughts on “Wholewheat Rosemary Crispbread With Broad Bean And Walnut Dip

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