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Almond Rosemary Flatbread and Sweet Potato Hummus
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Recipe

17 INGREDIENTS • 9 STEPS • 1HR

Almond Rosemary Flatbread and Sweet Potato Hummus

5
1 rating
Being a nutritionist who counts herself rather handy in the kitchen, I thought I'd tackle the problem head on by creating a gluten-free flatbread that would be right at home at any tapas. I'm so pleased with how it turned out, but even the tastiest flatbread recipe is a little ho-hum without a great spread to go with it. Since I was on a roll, I went ahead and created a sweet potato hummus that pairs perfectly with this flatbread.
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Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/
Being a nutritionist who counts herself rather handy in the kitchen, I thought I'd tackle the problem head on by creating a gluten-free flatbread that would be right at home at any tapas. I'm so pleased with how it turned out, but even the tastiest flatbread recipe is a little ho-hum without a great spread to go with it. Since I was on a roll, I went ahead and created a sweet potato hummus that pairs perfectly with this flatbread.
1HR
Total Time
$3.12
Cost Per Serving
Ingredients
Servings
4
US / Metric
Almond Rosemary Flatbread
White Cheddar Cheese
1 cup
White Cheddar Cheese, shredded, grated
or hard goat cheese
Almond Flour
1 cup
Almond Flour
or ground almonds
Buckwheat Flour
1/2 cup
Buckwheat Flour
Ground Flaxseed
3 Tbsp
Ground Flaxseed
Garlic Powder
1/2 Tbsp
McCormick® Garlic Powder
Dried Rosemary
1/2 Tbsp
Dried Rosemary
Sea Salt
1 tsp
Sea Salt
Egg
2
Eggs
Extra-Virgin Olive Oil
1/4 cup
Extra-Virgin Olive Oil
Water
1/2 cup
Water
Sweet Potato Hummus
Sweet Potato
2 cups
Chopped Sweet Potatoes
skin on
Garlic
1 clove
Garlic
Lemon
1
Lemon, juiced
2 Tbsp juice per 4 servings
Canned Chickpeas
1 cup
Canned Chickpeas
Extra-Virgin Olive Oil
2 Tbsp
Extra-Virgin Olive Oil
Tahini
2 Tbsp
Tahini
Sea Salt
1/2 tsp
Sea Salt
Nutrition Per Serving
VIEW ALL
Calories
695
Fat
51.7 g
Protein
21.5 g
Carbs
45.0 g
Add to plan
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Almond Rosemary Flatbread and Sweet Potato Hummus
Save
author_avatar
Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/
Cooking InstructionsHide images
step 1
To make the flatbread, preheat the convection oven to 350 degrees F (180 degrees C).
step 2
In a large bowl, combine Almond Flour (1 cup), Buckwheat Flour (1/2 cup), Ground Flaxseed (3 Tbsp), McCormick® Garlic Powder (1/2 Tbsp), Dried Rosemary (1/2 Tbsp) and Sea Salt (1 tsp).
step 2 In a large bowl, combine Almond Flour (1 cup), Buckwheat Flour (1/2 cup), Ground Flaxseed (3 Tbsp), McCormick® Garlic Powder (1/2 Tbsp), Dried Rosemary (1/2 Tbsp) and Sea Salt (1 tsp).
step 3
In a separate small bowl, combine Eggs (2), Extra-Virgin Olive Oil (1/4 cup) and Water (1/2 cup).
step 4
Add the wet ingredients to the dry ingredients and then fold in White Cheddar Cheese (1 cup). The batter will be thick and sticky. Optional: Combine all ingredients into a food processor and blend until creamy smooth. Grease pan with oil or cover with parchment paper. Spread the batter onto pan.
step 4 Add the wet ingredients to the dry ingredients and then fold in White Cheddar Cheese (1 cup). The batter will be thick and sticky. Optional: Combine all ingredients into a food processor and blend until creamy smooth. Grease pan with oil or cover with parchment paper. Spread the batter onto pan.
step 5
Bake for 25 to 30 minutes until golden brown. Let cool, then cut into squares.
step 5 Bake for 25 to 30 minutes until golden brown. Let cool, then cut into squares.
step 6
For the hummus, preheat the convection oven to 350 degrees F (180 degrees C).
step 7
Spread Sweet Potatoes (2 cups) on glass pan and bake them for 25 minutes. Remove from oven and let cool.
step 7 Spread Sweet Potatoes (2 cups) on glass pan and bake them for 25 minutes. Remove from oven and let cool.
step 8
Once cooled, add them to a blender or food processor and blend with Garlic (1 clove), juice from Lemon (1), Canned Chickpeas (1 cup), Extra-Virgin Olive Oil (2 Tbsp), Tahini (2 Tbsp), and Sea Salt (1/2 tsp) until smooth and creamy.
step 9
Spread sweet potato hummus on each flatbread square.
step 9 Spread sweet potato hummus on each flatbread square.
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Tags
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Appetizers
Breakfast
Gluten-Free
Snack
Healthy
Shellfish-Free
Vegetarian
Mediterranean
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