Cornets Stuffed With Hummus

Cornets Stuffed With Hummus


  • 1 cup spelt flour
  • 1/2 cup rye flour
  • 1/2 cup millet flour
  • 1/2 baking powder
  • pinch of sea salt
  • 2 tablespoons olive oil
  • 1 tablespoon dried parsley
  • 1/2 cup lukewarm water


Knead the dough from the listed ingredients. Leave to rest while you make molds for cornets. For the molds use aluminium foil. Then stretch the dough using rolling pin, cut into stripes and wrap around the form. Coat with one whisked egg and bake on baking paper some 15 to 20 minutes. Stuff them with hummus. You can add some cherry tomato and grated cheese. Sprinkle with sesame, flax, crushed chili pepper, ground pepita…

Cornets Stuffed With Hummus

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