In a large bowl, whisk the flour, baking powder, sea salt, and garlic powder, and black pepper together until well combined. Add 2 tbsp olive oil, and almond milk and stir until it becomes a solid piece of dough. Remove from the bowl and knead on a clean floured surface until it becomes stretchy and smooth, approximately 1 to 5 minutes. Flour a smooth surface and tear off a golf ball size piece of dough and form a ball with your hands. Roll the dough out into a thin disc. Repeat with remaining dough. Heat a large skillet on medium-high heat and add one piece of flat bread dough. Cook for one minute and flip and cook for another minute. Remove from heat and repeat with the remaining dough. Rest in a cloth.
Next make the bean hummus. Place the garlic, beans, tahini, and olive oil in a food processor. Blend and processor for 20 seconds, stop to scrape sides, then blend for 20 more seconds. Add bean water, lemon juice, salt, rocket and black pepper. Puree for two minutes, just keep it buzzing, to create the really really smooth texture. At this point you’re ready to garnish and serve. But if you’d like it to be a little thicker, you can refrigerate for 15 minutes. Spoon into bowl. Serve with flatbread and fresh veggies.
flatbreads
- 2 cups/230 g white spelt flour
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp garlic powder
- pinch pepper
- 2 Tbsp olive oil
- 1 cup/240 ml almond milk
bean hummus
- 1 can cooked white butter beans
- 1 clove garlic
- 3 Tbsp tahini
- 1/4 cup/60 ml olive oil
- 1/4 cup/60 ml reserved bean water
- 3 Tbsp lemon juice
- bunch of fresh rocket or spinach
