Mushroom and Butterbean Chickpea Flatbreads with Herby Hummus

Mushroom and Butterbean Chickpea Flatbreads with Herby Hummus (Vegan GF)

A 15-min flavour-packed plant-based stew stuffed into light and fluffy chickpea flour flatbread-style pancakes served with lots of homemade herby hummus – this is vibrant, healthy and wholesome food.

This recipe has been the dream to work on and I am in love with each of the three elements in this dish. Don’t be put off by the seemingly long list of ingredients: once you break it down to the mushroom and butterbean stew, the chickpea flatbreads and the herby hummus, they are just three simple recipes just asking to be made!

Mushroom and Butterbean Chickpea Flatbreads with Herby Hummus
Mushroom and Butterbean Chickpea Flatbreads with Herby Hummus

If you follow me on social media, you will know that I often share behind the scenes of recipes on my Instagram stories. I love your reactions to them and this one, in particular, really caught your attention. And while I took some time off my laptop last weekend and the week started in a frantic blur, I have just about got around to typing this one up, and I hope you will love it. I am really excited by this recipe for Mushroom and Butterbean Chickpea Flatbreads with Herby Hummus.

Mushroom and Butterbean Chickpea Flatbreads with Herby Hummus
Mushroom and Butterbean Chickpea Flatbreads with Herby Hummus

As I mentioned there are three main components to this recipe, all of which come together very effortlessly but work together like magic!

  • Mushroom and Butterbeans: call it a stew, or a one-pot or a tomato sauce based pot, this is a 15-minute wonder with so much flavour. Fry off onions, garlic and mushrooms until juicy, add in some smoked paprika and cumin for flavour before adding in some kale, chopped tomatoes, tomato puree and tamari soy sauce for that umami depth of flavour. Then add in the butterbeans (or other beans of chickpeas) and simmer for 10 minutes until really rich!
  • Herby Hummus: this can be made ahead of time to make this meal even quicker and easier to rustle up. The base for this hummus is chickpeas and their water known as aquafaba which adds to the really creamy texture, so don’t pour it away when you drain the chickpeas! Add some really good tahini, lots of fresh herbs, lemon juice for a tangy zing and some salt and pepper. Blend it all together until smooth and pop in a sealed container in the fridge until ready to use.  You may notice that I don’t add any oil to the hummus, I simply prefer lots of tahini and the blend of the aquafaba for this one!
  • Chickpea Flatbreads: if there was one food to sum up the last few months, it would be these. I make chickpea-based pancakes or flatbreads about every other day and I am not sorry about it! Simply stir together gram or chickpea flour with some baking powder, lemon juice (or white/apple cider vinegar) and water. Whisk to a smooth batter and fry in a greased non-stick pan to form 3 large and fluffy pancakes/flatbreads. These are so good for stuffing and then mopping up all the juices!
Mushroom and Butterbean Chickpea Flatbreads with Herby Hummus
Mushroom and Butterbean Chickpea Flatbreads with Herby Hummus

That’s all there is to this Mushroom and Butterbean Chickpea Flatbreads with Herby Hummus. All of the components can be made ahead of time and warmed back up (not the hummus, eat this from the fridge!) – although I do prefer the chickpea flatbreads fresh. They make great leftovers or meal prep for lunch or dinner.

If you are looking for more ways to serve these flatbreads and other similar recipes, how about my:

Mushroom and Butterbean Chickpea Flatbreads with Herby Hummus (Vegan GF)

  • Servings: 3
  • Difficulty: easy
  • Print

A 15-min flavour-packed plant-based stew stuffed into light and fluffy chickpea flour flatbread-style pancakes served with lots of homemade herby hummus – this is vibrant, healthy and wholesome food.

Ingredients

    Mushroom and Butterbeans:
  • 2 spring onions, sliced
  • 2 garlic cloves, crushed
  • 200g mushrooms, chopped
  • ½ tsp smoked paprika
  • ½ tsp ground cumin
  • 40g kale, chopped
  • 400g chopped tomatoes (fresh or tinned)
  • 2 tbsp tomato puree
  • 1 tbsp tamari soy sauce
  • 1 tin butterbeans, drained (240g drained weight) (or other beans/chickpeas)
  • 2 tbsp coconut yoghurt, plus extra to serve
  • Salt and pepper
  • Olive oil
  • Chickpea Flatbreads:
  • 150g chickpea/gram flour
  • 1 ½ tsp baking powder
  • 3 tbsp lemon juice
  • 300ml lukewarm water
  • Herby Hummus:
  • 1 tin chickpeas (240g drained weight, keep the chickpea water)
  • 15g herbs e.g. parsley, coriander, mint or basil
  • 50g tahini
  • 2 tbsp lemon juice
  • 1 large garlic clove, crushed
  • To serve: chopped nuts/seeds or dukkha, extra fresh herbs, pomegranate

Directions

  1. Make the herby hummus: drain the chickpeas and add them along with 60ml of the chickpea water (aquafaba) to a blender with the rest of the ingredients and some salt and pepper. Blend until really smooth, adding 1-2 tbsp more chickpea water as needed. Store in an airtight container in the fridge until needed (lasts up to 3-5 days).
  2. Prepare the Mushroom and Butterbeans: heat a drizzle of olive oil in a frying pan and add the spring onion, garlic and mushrooms. Fry for 5 minutes until juicy, add in the smoked paprika, cumin and kale and stir for 1 minute. Add chopped tomatoes, tomato puree, tamari soy sauce and butterbeans with some salt and pepper. Stir well, bring to the boil then reduce and simmer for a lid on for 10 minutes.
  3. Meanwhile, make the chickpea flatbread batter by whisking together all the ingredients. Allow to rest for 5 minutes. Heat a non-stick frying pan with some oil and add 1/3 of the batter to the pan. Swirl to cover the base and form an even circle. Fry over a high heat for 3-5 minutes until bubbles form and the underneath is golden. Flip over and cook the second side until fluffy and cooked through. Repeat to make 3 flatbreads.
  4. Just before serving, stir through the coconut yoghurt into the mushroom and butterbeans.
  5. Smear some hummus into 3 bowls or plates and top with the flatbreads. Fill with the mushroom and butterbeans and serve with extra coconut yoghurt, chopped nuts/seeds or dukkha, extra fresh herbs and pomegranate.
  6. All components will keep well store separately in an airtight container in the fridge for 3-5 days. The mushroom and butterbeans freeze well.
Mushroom and Butterbean Chickpea Flatbreads with Herby Hummus
Mushroom and Butterbean Chickpea Flatbreads with Herby Hummus

I cannot wait to hear what you think of this recipe for Mushroom and Butterbean Chickpea Flatbreads with Herby Hummus – they are all new favourites of mine! Let me know what you think below and tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With mushroom butterbean love x

6 thoughts on “Mushroom and Butterbean Chickpea Flatbreads with Herby Hummus (Vegan GF)

  1. naturally.sophiexx says:

    Hey My great friend Amy! So sorry I haven’t commented on your blog posts in ages. Aww 😍 love mushroom and butter bean flatbreads, never tried chickpeas one. I only like humous now and can’t believe I never used to like. (I tried it on a long haul flight with my parents to New York USA 🇺🇸 couple of years back. Splendid photography as always and your blog really cheers me up as I have been so stressed 😩 lately. Definitely saved to my WordPress saved collection 🌱😋😍🌈☺️xxxx

    Like

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