1¾ cups cooked chickpeas (or one 14 oz can, drained)
2 small beets, roasted, peeled and cut into chunks
½ tsp sea salt
¼ tsp freshly cracked black pepper
FLATBREAD
1½ cup all purpose flour
3 tsp baking powder
¼ tsp sea salt
¾ cup plain unsweetened coconut (or another non-dairy) yogurt
1 to 2 tbsp cooking oil
SALAD
2 tsp balsamic vinegar
2 tsp olive oil
1 tsp maple syrup
½ tsp mustard
A pinch of sea salt and freshly cracked black pepper
3 handfuls of washed arugula
ASSEMBLY
Avocado, thinly sliced
Watermelon radish, thinly sliced
Instructions
HUMMUS: In a large food processor, blend the garllic, tahini, oil, and lemon juice until smooth.
Add the chickpeas, beets, and salt and blend until smooth. Set aside while you prepare the flatbread. The hummus can be made a day or two in advance and kept in a container in the fridge.
FLATBREAD: Briefly mix the flour, baking powder, and salt together in a medium mixing bowl.
Make a well in the center and add the yogurt into the well. Mix with a a spatula or your clean hands until a rough dough is formed.
Flip the dough out onto a lightly floured surface and knead for a minute or so until the dough comes together.
Divide the dough into 3 or 4 balls. Flatten each ball into an oblong shape until about ¼" thick.
Heat a large skillet over medium-high heat. Add about 2 tsp of cooking oil to the pan per flatbread, and once the oil is hot, fry the shaped dough one at a time. Cook 1 to 2 minutes per side, or until golden brown and puffed up. Set aside while you prepare the salad.
SALAD: In a small mixing bowl, whisk together the balsamic vinegar, olive oil, maple syrup, mustard, salt, and pepper until homogeneous. Add the arugula and tossed until evenly coated.
TO ASSEMBLE: Spread a generous layer of beet humus on each flatbread. Top with sliced avocado, arugula salad, and watermelon radish. Best enjoyed while warm or within the next 1 or 2 hours.
Recipe by Radiant Rachels at https://radiantrachels.com/fancy-beet-hummus-flatbreads/