Chickpea Flatbread & Hummus
Difficulty
Easy
Prep time
20 minutes
Prep time
5 minutes
Total time
25 minutes
Yield
8 servings
Ingredients
- For the chickpea base:
- 14 oz can of chickpeas
- For the flatbread:
- ¾ c flour
- ¼ c olive oil
- For the beet hummus:
- ½ beet, roasted + cubed
- 2 tbsp Tahini
- 1 clove garlic
- Sesame seeds to decorate
- For the cilantro hummus:
- ½ bunch cilantro, stems included
- 2 tbsp Tahini
- 1 clove garlic
- Black sesame seeds to decorate
Instructions
- For the chickpea base. Pour all of the canned chickpea water into the Bella Portable Blender. Add ½ c of chickpeas in batches and blend until you have a smooth paste (this base can be used for the three recipes showed below).
- For the flatbread. Add ½ c of flour and olive oil. Pulse until the flour is well incorporated. Pour into bowl and add the extra flour.
- Heat a pan over medium-high and add some oil to coat. Pour the chickpea flour mixture into the pan, and cook on both sides until golden. Set aside to cool.
- For the beet hummus. Add beet, 1 garlic cloves and 2 tbsp of tahini to the Bella Portable Blender with the chickpea base. Blend well, then pour into a small serving bowl. Decorate with sesame seeds.
- For the cilantro hummus. Add the cilantro, 1 clove garlic and tahini. Pour into another small bowl. Decorate with black sesame seeds.
- Serve the flatbread with desired hummus.