Creamy Aubergine (Eggplant) Hummus
Paleo, Vegan
INGREDIENTS 1 medium eggplant 1.5C sprouted and cooked chickpeas 1/4C tahini 1/4C olive oil 1/2C water 1 large lemon 2 cloves garlic pink salt black pepper chili flakes (optional) DIRECTIONS Slice…
I love the ease of this flatbread. There’s no kneading, no rising, aside from letting it stand for 10 minutes you just throw the ingredients in and cook it for 5 minutes. It’s great hot, yummy leftover cold and basically only has one main ingredient. Garbanzo bean flour is naturally gluten free, and while it’s not paleo it is grain free. It’s also higher in protein that traditional flour breads.
If you taste the batter prior to cooking, don’t be alarmed. It tastes completely different once it’s cooked and it mellows out into a slightly nutty mild bread that’s mostly flavored by whatever you add to it.
INGREDIENTS
1.5 cups garbanzo bean/chickpea flour (THIS is the best deal I’ve found online!)
1 cup water
1 tsp aluminum free baking powder (I just use TJs own brand)
1 clove garlic, crushed
1/2 tsp pink salt
1 tsp finely chopped rosemary
You’ll also need a 10″ cast iron skillet (THIS is the one in the picture)
DIRECTIONS
Start by whisking the rosemary, salt, water and garbnazo bean flour together until they are combined and smooth. It will be a thin paste like texture. Let that stand for at least 10 minutes – leaving it more won’t help or hinder it in my experience so if it’s more convenient to leave it for longer, it’s ok!
Preheat your oven to 350F.
Add the clove of crushed garlic into the garbanzo bean mixture then sprinkle the baking powder over the top and mix it in really well.
Heat your skillet over a medium heat until it’s hot. I don’t use oil in mine as it’s a well seasoned skillet but you can brush it with oil first to be safe if you want.
Pour the garbanzo bean batter into the pan and quickly and gently smooth it out to cover the whole pan turning the heat down to low as you do. It will start to cook immediately, so smooth it out quickly then top with some extra rosemary leaves, and a twist of pink salt and black pepper before popping it in to the oven.
It needs about 3-5 minutes in the oven so watch it carefully. The flatbread will cook from underneath with the heat of the skillet so you’re just looking for the top to become set and springy then you want to pull it out. Drizzle it with some olive oil, slice and serve right from the hot pan.
Just sealed on the counter!