Gluten-free flatbread with green hummus

Gluten-free flatbread with green hummus

Total: 45 Min. | Active: 45 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / person: 601 kcal
, Fat: 29 g
, Carbohydrate: 66 g
, Protein: 17 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Green hummus

40 g baby spinach, coarsely chopped
3 tbsp olive oil
1 tin chickpeas (approx. 400 g), rinsed, drained
1 garlic clove
2 tbsp water
1 tbsp lemon juice
¾ tsp ground cumin
½ tsp salt

Crispy bean topping

2 tbsp olive oil
100 g green beans, thinly sliced on the diagonal
2 tbsp sunflower seeds
2 tbsp hazelnuts, coarsely chopped
½ bunch thyme, finely chopped
2 pinches salt

Flatbreads

130 g gluten-free wholegrain rolled oats
100 g potato starch
100 g chickpea flour
¾ tsp salt
2 tsp gluten-free baking powder (Dr. Oetker)
¾ tsp garlic powder
1 dl water
100 g lactose-free plain yoghurt
2 tbsp olive oil
2 tsp white wine vinegar
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How it's done

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Green hummus

Puree the spinach and oil until completely smooth. Add the chickpeas and all the other ingredients up to and including the salt, puree. Place the hummus in a bowl, cover and set aside.

Crispy bean topping

Heat the oil in a frying pan. Add the beans, stir fry for approx. 5 mins. Add the kernels and nuts, fry for a further 3 mins. Add the thyme, stir fry for approx. 1 min., season with salt, remove and set aside.

Flatbreads

Place the oat flour in the food processor bowl along with all the other ingredients up to and including the garlic powder, mix. Combine the water, yoghurt, oil and vinegar, pour in. Using the dough hook on the food processor, knead to form a soft dough, leave to rest for approx. 10 mins. Divide the dough into sixths. On a lightly floured sheet of baking paper, stretch out into circles (approx. 10 cm in diameter). Without adding any oil, fry the flatbreads in batches in a frying pan over a medium heat for approx. 3 mins. on each side until golden brown. Keep the flatbreads warm. Sprinkle the bean topping over the hummus. Serve with the flatbreads.

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