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For the Butternut Hummus:

For the onion confit:

  • Olive oil 30.0 ml
  • Red onions 300.0 g
  • Balsamic vinegar 20.0 ml

To serve:

  • dairy free feta 250.0 g
  • Dill 10.0 g
  • Coriander 20.0 g
  • Khobez 800.0 g
  • Za'atar 15.0 g
  1. For the Butternut Hummus:

    • Preheat the oven to 180c
    • Peel the butternut squash, quarter lengthways and remove the seeds.
    • Drizzle with the olive oil and season.
    • Roast in the oven for 40 minutes until golden and soft.
    • Leave to cool.
    • Put the Butternut squashand the KNORR Professional Garlic Puree in a food processor together with lemon juice, cumin, Marmite and the tahini and blend into a smooth paste.
  2. For the onion confit:

    • Thinly slice the red onions.
    • Heat the olive oil and cook the onions for 20 minutes over a low heat until soft.
    • Add balsamic vinegar and season to taste.
  3. To serve:

    • Heat the flat breads in a preheated oven and spread with the Butternut hummus.
    • Generously sprinkle each flatbread with za’atar and prepared onion confit.
    • Crumble the dairy free feta over the flatbreads, garnish with fresh coriander and dill.