Buckwheat Flatbread With Spicy Hummus And Vegetables Recipe

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Servings: 12

Ingredients

Cost per serving $1.17 view details
  • 1/2 ounce fresh yeast
  • 1 1/2 tsp granulated sugar
  • 1 1/4 c. water room temperature
  • 2 Tbsp. extra virgin olive oil
  • 8 ounce bread flour
  • 3/4 c. buckwheat flour
  • 1 tsp salt
  • 3 c. chickpeas, cooked or possibly canned liquid removed, rinsed
  • 6 x roasted garlic cloves
  • 1 Tbsp. chipotle puree
  • 2 Tbsp. lemon juice
  • 2 Tbsp. tahini
  • 1/2 c. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste Red bell peppers cut into strips Sliced red onions Sliced scallions Blanched green beans Thinly-sliced eggplant Salt to taste Freshly-grnd black pepper to taste Ancho pwdr
  • 1/2 lb goat cheese crumbled Minced Nicoise olives Basil chiffonade Spiced nuts Marinated olives Cheese platter with an assortment of cheeses and crackers Crudite

Directions

  1. For the Flatbread: In an electric mixer fitted with a paddle attachment, combine the yeast, sugar, and water. Mix for 1 minute on low speed and let sit till the mix just begins to bubble.
  2. Attach the dough hook and add in the flours and salt to the yeast mix. Mix till it forms a mass, the dough should be sticky. Continue to add in additional flour, if necessary, till the surface is dry sufficient to handle and dry sufficient to roll.
  3. Divide the dough into pcs, roll into balls and lightly brush with oil. Place on a floured surface and cover the balls with plastic wrap and a clean cloth and let proof for 2 hrs at room temperature or possibly place on a lightly greased baking sheet, cover and let proof overnight in the refrigerator.
  4. To create flatbread, pat each piece of dough out into a 5-inch disk and sprinkle liberally with flour. Roll each disk on a floured surface into a 10-inch diameter circle.
  5. Puncture the dough liberally with a fork to keep it from rising. Grill or possibly bake each on a pizza stone or possibly a lightly greased sheet pan for about 5 min at 425 degrees till dough starts to get crisp on the edges but still remains chewy.
  6. Spicy Hummus: Place chickpeas, garlic, chipotle puree, lemon juice, and tahini in the bowl of a food processor and process till smooth. With the machine running, slowly add in the extra virgin olive oil till emulsified. Season with salt and pepper.
  7. To assemble and bake: Preheat oven to 450 degrees. Top each pre-baked flatbread with the spicy hummus. Arrange any or possibly all of the veggies on top of the hummus. Season with salt, pepper, and ancho pwdr.
  8. Place the bread back in the oven and bake for 5 min to heat through. Remove and add in olives, goat cheese, and fresh basil. Cut into small squares and place on a platter.
  9. This recipe yields 12 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 140g
Recipe makes 12 servings
Calories 258  
Calories from Fat 77 30%
Total Fat 8.87g 11%
Saturated Fat 3.43g 14%
Trans Fat 0.0g  
Cholesterol 9mg 3%
Sodium 449mg 19%
Potassium 213mg 6%
Total Carbs 34.89g 9%
Dietary Fiber 4.4g 15%
Sugars 1.03g 1%
Protein 10.65g 17%
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