Prepared to have your life changed by these yeastless vegan beet hummus flatbreads
Fresh fluffy bread in less than 15 minutes?! Sounds like the stuff of dreams, too good to be true. Perhaps I am the only person that dreams of bread? Well after you take a bite of these pretty pink flatbreads you’ll be dreaming of them too.
We have to thank our friend Rita for pointing us in the direction of this 3 ingredient flatbread recipe. Over the past term, we’ve spent Tuesday nights at her apartment watching The Bachelor whilst hungrily eating our dinners. The night of the finale, she cooked up a feast of fancy flatbreads. Chew and I couldn’t believe how delicious they were and how flippin’ easy they were to make (pun intended). They taste like fresh yeast bread but with no yeast or rising time or waiting! Yeah, we’re impatient people when it comes to food.
Since that night, flatbread has been sitting at the forefront of our minds. It whisks me back to the warm summer evenings where we could grill our dinner on the barbecue. My favourite food to make on the grill is pizza; it’s a fantastic main dish to entertain guests with. The entire process is very very simple and requires nothing more than chopping vegetables, but having to go to the store and buy pizza dough always added an extra step. Now with this easy vegan flatbread recipe, you won’t need a grill or pizza dough! WOW!
Our vegan flatbread adaptation is the perfect canvas for an endless array of spreads and toppings, but we’ll start you off with this beet hummus version. I adore the rich magenta colour of beet hummus but these flatbread bases can be topped with whatever spread and veggies your mama likes. We’ve made a pesto one with roasted asparagus and mozzarella, or plain hummus with caramelized onions and roasted vegetables (cauliflower, carrots, mushrooms, etc.) Another great thing about this flatbread recipe is that it can be made in advance and then reheated before serving. We’ve made this and brought it to the park for a picnic before. Build-your-own-flatbread on the beach + a sunny day + your favourite people = a perfect evening. No need to stand in front of the stove top while friends and family are over.
Speaking of family, Mother’s Day is coming up and it’ll be the first year that I won’t be home to celebrate with Mama Leung (her birthday also falls very close or on Mother’s Day every year too). We’ll be celebrating before I jet off to Hawaii and these flatbreads, or some derivative of them, will likely make an appearance. Everyone loves fresh bread, ‘kay? And to all my friends and family reading this, you can be sure they’ll be making several appearances in the upcoming summer season. Get your bellies ready because these magical CARBets are headed your way! I can show you the world… of “instant” vegan flatbread!
- 2 cloves garlic
- 3 tbsp tahini
- 2 tbsp vegetable or olive oil
- Juice of ¼ lemon
- 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
- 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
- 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
- Avocado, thinly sliced
- Watermelon radish, thinly sliced
- 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.
Flatbread recipe adapted from Jamie Oliver