Bread, crackers, bread sticks ….. something salty to snack on or to pack in lunchboxes seems to be always needed in our household. This chickpea hummus flat bread got created due to an overdose of cooked chickpeas for a new burger experiment. I made some hummus but was still left with a nice amount of chickpeas which needed to be used. This flat bread is gluten free, sugar and yeast free and is named after one of my favorite foods, hummus.
Making a flat bread made the most sense just by looking at the texture of chickpeas. This chickpea hummus flat bread makes a great base for sandwiches, closed and open faced or little snack squares topped with whatever you like.
Still remembering the yummy memories of the Cauliflower Pizza I made earlier I decided to enrich the base with some cauliflower and tahini. I flavored it with some cumin, a spice often used in the original hummus recipes. The taste of the cauliflower disappears during baking but it adds veggies, fiber and more volume to the bread to balance the amount of chickpeas.
Ingredients for 1 big flat bread,
- 2 cups of cooked chickpeas
- 2 generous cups small cauliflower florets
- 1/2 cup brown rice flour, this can be replaced by an other flour like quinoa, sorghum or chickpea flour
- 1/2 cup water plus a tbsp. more if needed
- 3 Tsp. psyllium husk
- 1/2 to 1 tsp. pink salt to taste
- 1 tsp. cumin powder
- 3 Tbsp. tahini ( sesame paste )
- 1 tsp. baking soda
- 2 tsp. apple cider vinegar or 1 tsp. lemon juice ( to activate the baking soda )
Place chickpeas and cauliflower in the food processor with an S-blade and process until fine. Add the remaining ingredients except the apple cider vinegar or lemon juice. Combine everything until it forms a nice dough, if it is too dry, you can add a little more water. The vinegar or lemon juice is added just before the dough is spread out on the baking sheet. It should not be too flaky but spreadable with a spatula to approx. 1/2 inch thick. You should use up all the dough on one sheet. You can sprinkle some sesame seeds on top if you like.
Score the dough in desired shapes before or after baking. You can also skip that and tear pieces of the bread to dip in a soup. I cut theses before baking and punctured little wholes with a fork to make them more cracker-like.
Bake the bread on 360F/180C for about 30 to 40 minutes until golden brown. I keep these in the refrigerator in an airtight container.
Open faced sandwiches are great with a salad or soup, regular are easy to take along in a lunchbox or paper bag. I mashed some avocado with a little pink salt on these.
Here one with avocado and fresh sprouts and one with homemade mayo and bell pepper. You can of course put any topping you like on or between the slices! Hummus of course is delicious on anything right!?
My family loves this chickpea hummus flat bread, may be you will give it a try too!?