Description
A silky butterbean hummus blended with lemon, garlic, and tahini, topped with olive oil, paprika, toasted pine nuts, and fresh parsley, served alongside warm griddled flatbreads.
Ingredients
Units
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- 2 cups canned butterbeans, drained and rinsed
- 2 cloves garlic, minced
- 1 whole lemon, juiced
- 1/4 cup olive oil, divided
- 3 tablespoons tahini
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons pine nuts, lightly toasted
- 2 cups plain flour
- 1 teaspoon baking powder
- 3/4 cup plain yogurt
- 1/4 cup warm water
Instructions
- Heat a griddle pan or skillet over medium heat.
- In a food processor, blend butterbeans, garlic, lemon juice, tahini, 3 tablespoons olive oil, salt, and black pepper until completely smooth.
- In a mixing bowl, combine flour and baking powder. Stir in yogurt and warm water until a soft dough forms.
- Divide the dough into equal portions and roll each into a flat round.
- Cook flatbreads on the hot griddle for 2 to 3 minutes per side until lightly charred and cooked through.
- Spoon hummus into a serving bowl and swirl the top with the back of a spoon.
- Drizzle with remaining olive oil and sprinkle with paprika, toasted pine nuts, and chopped parsley.
- Serve warm flatbreads alongside the hummus.
Notes
- Blend the hummus thoroughly for the smoothest texture.
- Do not overwork the flatbread dough to keep it tender.
- Adjust lemon juice and salt to taste before serving.
- Serve hummus at room temperature for best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 5mg