Slow-roasted Tomato & Basil Hummus + Quick Whole Wheat Yogurt Flatbreads

• Vegetarian

• Produce

  • 2 cans 3 cups garbanzo beans
  • 1/4 cup Basil, fresh leaves
  • 2 Garlic cloves
  • 1 Lemon, Juice of large
  • 30 Tomatoes, small
  • 1 1/4 cup Water or reserved garbanzo bean liquid

• Condiments

  • 3 tbsp Tahini

• Baking & Spices

  • 1 tsp Baking soda
  • 1 cup Oat flour
  • 1 Salt & pepper
  • 2 tsp Sea salt
  • 1 cup Whole wheat flour

• Oils & Vinegars

  • 7/16 cup Olive oil

• Dairy

  • 3/4 cup Yogurt, Plain

Found on thekitchenmccabe.com

Description

Ingredients

• SLOW-ROASTED TOMATO & BASIL HUMMUS:
• 30 small Tomatoes, quartered (about half the size of a Roma tomato) or 60 Cherry Tomatoes, halved
• ¼ cup + 2 tablespoons Olive Oil (divided)
• Salt & Pepper
• 3 cups Garbanzo Beans (2 cans), cooked, skins removed
• 2 Garlic Cloves, peeled
• juice of 1 large Lemon
• 1½ teaspoons Sea Salt
• 3 tablespoons Tahini
• ½ cup -3/4 cup Water or reserved garbanzo bean liquid
• ¼ cup Fresh Basil Leaves
• QUICK WHOLE WHEAT YOGURT FLATBREADS:
• 1 cup Whole Wheat Flour
• 1 cup Oat Flour
• 1 teaspoon Baking Soda
• ½ teaspoon Sea Salt
• 1 tablespoon Olive Oil
• ¾ cup Plain Yogurt

Directions

• FOR THE SLOW-ROASTED TOMATO & BASIL HUMMUS:
• Preheat the oven to 300 degrees.
• Place the sliced tomatoes on a baking sheet, cut side up so that they are spaced close together, but not touching. Drizzle the tomatoes with the ¼ cup olive oil and season generously with salt and pepper. Place in the preheated oven on the top rack and roast about 2 hours for cherry tomatoes, and 3+ hours for larger tomatoes. Tomatoes are done when they are somewhat shriveled and the tops have begun to caramelize. Let tomatoes cool. Placed tomatoes and oil in a bowl.
• Place the skinned garbanzo beans, garlic cloves, lemon juice, salt, tahini, 2 tablespoons olive oil, and ¼ cup of the water in a high speed blender. Process until the mixture is completely smooth. The mixture may be too thick to easily blend. If this is the case, continue adding liquid until it easily blends together. I use a full ¾ cup of garbanzo bean liquid, but you may prefer less if you like your hummus on the thicker side.
• Add ½ of the roasted tomatoes to the hummus (do not add the oil its sitting in - just what clings to the tomatoes will suffice) and blend again until the mixture is silky and smooth.
• Spoon the hummus into a serving bowl and run a spoon across the top of the hummus to create a swirl. Spoon the remaining roasted tomatoes over the top of the hummus, along with the oil.
• Top with small basil leaves.
• Serve with Whole Wheat Yogurt Flatbreads.
• FOR THE QUICK WHOLE WHEAT YOGURT FLATBREADS:
• Place the whole wheat flour, oat flour, baking soda, and sea salt in a mixing bowl and whisk together. Make a well in the center of the flour and add the olive oil and yogurt.
• Blend the yogurt and oil into the flour with your fingers until it forms a dough. If the dough is too dry, add water a little at a time until it comes together. Dough should not be sticky, but it should not be dry, either.
• Placed the dough on your work surface and knead for 5 minutes. Dough should be smooth and elastic at this point. Place the dough back in the mixing bowl, cover with a cloth, and let rest for 15 minutes.
• When the dough has finished resting, cut it into 8 equal portions and roll each portion into a ball. Cover the balls with a cloth to keep them from drying out.
• Heat a pan with a lid to medium/high heat.
• Working one ball at a time, roll each ball out into a ¼ inch thick circle and brush one side with water.
• Place the wet side of the circle down in the hot pan and cover with the lid. Let cook for 30 seconds, remove lid, and flip the flatbread over (cooked side should be browned in spots). Cover again and cook for another 15 -20 seconds. Remove bread from pan and repeat process with remaining dough.
• Serve with hummus.
• Store in an airtight container.