Too easy hummus & flatbread? Oh ya. Let’s start with skinny tahini, whip up our hummus and let’s get spicy and do four quick versions. This hummus is so good it deserves its own flatbread, so let’s do that too.
Hummus among us
I consider having hummus at the ready (or at least the ingredients for hummus) essential. It’s the quick spread that makes a sandwich, flatbread or wrap something special. If you are making a transition to a plant-based diet, you need this stuff. The best thing is that you can make a super-healthy version in minutes and with one taste you get a guilt-free, decadent treat. How good is life?
Flats and a yam
If you happen to see Japanese yams, grab a few. I’ve been experimenting with them lately and they cook up slightly firmer and are less sweet than an orange yam or sweet potato. I liked them so much in my one-pot dahl that I decided to give them a whirl. It worked like a charm, although I confess, I do love sweet potatoes so I’ll remain an equal opportunity tuber consumer.
1 part yam, 1 part flour
When I discovered that mixing equal measures of Japanese yams and/or sweet potatoes) and flour could make flatbread (as well as pizza crust), well, that was a discovery. Could it be that simple? Yup. It’s consistently easy, consistently good, consistently satisfying. Add hummus and you’ll be hearing thank you with every bite.
Variety and life-spice
Hummus, chickpeas, tahini, lemon juice, garlic – perfection. But if you’re in a creative mode, then go for it. I will go full disclosure here that I made three versions from what I had on hand at the time. Chipotle peppers and cumin, sun-dried tomatoes and a few black olives, a pinch of curry powder and coriander. We did two days of taste testing and still couldn’t come up with a winner. And there’s always something new hanging around in our fridge waiting to be included so let the tampering continue.
Good transitions are difficult (if not impossible) without assistance. The trick, I’ve found is to be strategic. Figure out what you need to get yourself toward your goal. For example, if not eating chips at night or jumping off the wall of cheese is your goal, it might be wise to have something realistic hanging around that might ease the edge of temptation. I don’t have the self-discipline to settle for plain celery, but easy hummus & flatbread …Print
Too easy hummus & flatbread is a perfect plant-based, oil free combination to satisfy even the most discriminating taste bud.
- 1 15 oz can chickpeas
- ¼ cup lemon juice
- 2 Tbsp. skinny tahini (or use store bought)
- 1 –2 cloves garlic minced
- 3–4 Tbsp. cold water
- Pinch of salt
- 1 ½ cups mashed Japanese yams (or sweet potatoes)
- 1 ½ cups whole wheat flour (or whatever you have on hand)
- ¼ tsp. salt
- Add the chickpeas, lemon juice, tahini and garlic to a food processor or blender and blend on a slow speed until the ingredients start to smooth out.
- Add the cold water a tablespoon at a time until the mixture is as smooth and with the consistency you want.
- Cube the yams (or sweet potatoes) and cover them in a pot with cold water. Allow them to reach a boil and then simmer (about 20 minutes) until the potatoes are soft when stuck with a fork.
- Preheat your oven to 2200
- In a mixing bowl, add the flour and salt and mix together.
- Add the sweet potatoes and either mix with a spoon or your hands (my favorite way) until you have a dough that is pliable, but not too sticky (add flour if too sticky).
- Separate the dough into balls that are equal in size (you should get about 9).
- Roll the balls flat (about ¼ inches thick)
- Place the flatbread on a baking tray (line with parchment paper if desired) or a baking stone.
- Bake for 10 minutes, until they don’t stick, flip and bake for another 5 minutes the flatbreads are firm and a bit crispy.
- Spice up the variety – add flavorful combinations to traditional hummus:
- 1 tsp. cumin + 1 Tbsp. chipotle peppers (or 1-2 chilis in adobe sauce)
- 2 -3 sun-dried tomatoes + a few black olives sliced
- 1 tsp. curry powder + 2 Tbsp. chopped coriander (cilantro)
- Fresh hummus will keep for 4 days in the fridge.
- Store the flatbread in an airtight container or sealed bag so they don’t dry out. To reheat, toss a few pinches of water on them and give them a few minutes in your oven or a few seconds in the microwave.
- Cook your yams or sweet potatoes a day ahead and store them in the fridge. They’ll be great the next day for your flatbread.
- Category: On the Side
- Method: Blend/bake
- Cuisine: Plant-based
Keywords: too easy hummus & flatbread plant-based no-oil