Easy-to-Make Vegan Rosemary Flatbread with Hummus
I recently celebrated my third anniversary with my husband over a picnic at the beach, and being the little foodie that I am (and that he is too!), part my gift to him was to whip up something easy, fun and slightly gourmet. In fact, it was so easy, fun and gourmet that it has since become my favorite finger food to bring to a party!
Vegan Rosemary Fennel Flat Bread with Garlic Oregano Hummus
For the hummus
- Two cans of chickpeas
- 2 cloves of garlic
- 1tsp of sea salt
- 2tbsp of oregano
- 1/4 cup of olive oil
- a splash of lemon juice
Drain the water out of the peas and process all ingredients in an S-blade food processor until creamy. Easy as that!
Keep in mind, you can alter the spices in this recipe to better suit your palate ;)
For the crackers:
- 2 Cups whole wheat flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2/3 Cup warm water
- 1/3 cup olive oil
- 1 tbsp fennel
- 1 tbsp rosemary
- 1 tsp sea salt
Preheat the oven to 400.
Lightly grease two large cookie sheets.
Combine the dry ingredients, and then stir in the wet ones and mix until a dough forms.
Divide the dough in half and flatten each half on a cookie sheet. Make sure you flatten it well!
Thinner=crispier, and thicker=softer.
Once the dough is spread thin, use a sharp knife or a pizza cutter to perforate it. The crackers will shrink slightly and pull away from each other as they cook, so you will be able to break them apart easily when they are all done.
Brush lightly with olive oil and sprinkle the spices on top.
Bake for 10-12 minutes until the crackers are golden and crispy.
Allow them to cool, and then break them apart!
Dip and Enjoy!
To learn more about plant-based nutrition, check out The Ultimate Guide To Plant-Based Nutrition With Rich Roll.
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