A Flavorful Culinary Creation from Rebel Recipes
Rebel Recipes, helmed by Niki, presents a delightful and straightforward recipe for crispy potatoes, complemented by a vibrant harissa hummus and homemade flatbread. This dish promises a satisfying combination of textures and tastes, perfect for any occasion.
Crispy Potatoes:
To achieve perfectly crispy potatoes, start with 1.2 kilos of washed and chunked potatoes. Toss them with 1 tablespoon of garlic granules, 1 teaspoon of sea salt, black pepper, 1 teaspoon of cumin seeds, and 3 tablespoons of olive oil. Roast them in a preheated oven at 180°C (356°F) for approximately 40 minutes, until they are golden and crispy on the outside.
Harissa Hummus:
The creamy hummus is made from 250g of cooked chickpeas, the juice of half a lemon, 1 clove of garlic, 2 tablespoons of olive oil, 1 teaspoon of harissa paste, half a jar of drained sun-dried tomatoes, and 1 tablespoon of tahini. Season with salt to taste. Add water as needed to achieve a smooth consistency. All ingredients are blitzed in a food processor until creamy.
Simple Flatbread:
For the flatbread, combine 150g of plain flour, 1/2 teaspoon of baking powder, and a pinch of salt in a bowl. Add 75ml of water and 2 tablespoons of plant-based yogurt. Mix thoroughly, then knead the dough on a floured board for a few minutes until it’s springy. Cook portions of the dough on a medium-heated griddle or frying pan until lightly charred on both sides.
Serving Suggestions:
Serve the crispy potatoes generously atop a bed of the harissa hummus. Garnish with sliced spring onions, dollops of aioli, fresh herbs, and a sprinkle of chili flakes for an extra kick.
