Sunday, February 23, 2014

White Bean Hummus and Flatbread

I am not a huge fan of most brands of store bought hummus, so I created this white bean hummus recipe.  We serve it with the lamb roast we make on Easter, or with crackers or gluten free flatbread.

White Bean Hummus


1 can of garbanzo beans (chickpeas) - rinsed
1 can of white cannellini beans - rinsed
1/4 C extra virgin olive oil
2 T fresh lemon juice 
2 T tahini
3/4 tsp kosher salt
1/2 tsp minced garlic (1 clove)


Use a NutriBullet, food processor, or stick blender to puree all the ingredients until smooth.

Recipe Notes

Tahini is a paste of ground, hulled sesame seeds.  I purchase organic tahini at Whole Foods.

Crunchmaster Multi-Grain Sea Salt Crackers are great with this hummus.

Rosemary Garlic Flatbread 

I learned how to make flatbread with Udi's Pizza Crust from the chefs at Tusker House Restaurant at Disney's Animal Kingdom.  

I let it defrost a bit before rubbing olive oil on both sides.  I then put it in a frying pan over medium heat, and sprinkle a good amount of rosemary and garlic salt on top.  

If I am not busy with other food prep, I press it down with a spatula, working my way around the pan, so it browns more evenly.  

As you can see, the side with the rosemary browned a bit better because of my spatula treatment.  

As soon as it's finished, I cut it with my kitchen shears and serve it right away.  It's definitely best served hot.  I love to serve this flatbread with hummus, roasted red peppers, or even Caprese salad on top.


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