Hummus + Veggie Flatbread Pizza

This is the type of meal I could eat for lunch and/or dinner every single day, all summer long.

It's quick, light, and so very fresh.  Light unless you eat all the flatbread.  Don't eat all the flatbread.

This meal starts with homemade flatbread which is much less daunting than it sounds to make.  No yeast!  No rising!  Gluten-free!  Cooks in minutes!

Did I sell you on it yet?

Next it's the homemade hummus that takes about 7 whole minutes to throw together.

Schmear it on the flatbread.

Pile on the raw veggies.

BAM.

Dinner.

Lunch.

Snack.

Whatever you want.

Change the toppings to your liking.  Really, the sky's the limit and this flatbread is the perfect vehicle for your favorite ingredients.  

Just don't roll it.

This flatbread stays flat.

Slice + serve. 

Print this!

Hummus + Veggie Flatbread Pizza

gluten-free// yields 8 flatbread pizzas

• 1 batch hummus
• 1 batch flatbread
• 2 bell peppers, thinly sliced
• 1 cucumber, thinly sliced
• kalamata olives
• goat or feta cheese
• fresh oregano + black pepper, to top

other topping options: spinach, sun-dried tomatoes, roasted peppers, red onion, roased garlic, banana peppers, cherry tomatoes, or add cooked veggies + cheese on top and bake the flatbread at 400* for 4-5 minutes and serve hot

1. Spread hummus on cooled flatbreads then top however you'd like.
2. Slice into 4-6 pieces and serve.

Simple Hummus

• 1 1/2 cups chickpeas, drained + rinsed
• 3 tablespoons tahini
• 2 1/2 tablespoons lemon juice
• 1-2 tablespoons water
• 1 1/2 tablespoons extra virgin olive oil
• 2 teaspoons chopped fresh oregano
• 1/4-1/2 teaspoon salt

1. Combine all ingredients, starting with 1 tablespoon water, in your food processor and turn on.  *For super smooth hummus peel your chickpeas before adding to your food processor.
2. Scrape the sides as needed and add 1 more tablespoon of water and/or more olive oil if desired.  Process again until well combined.
3. Taste + add more salt if desired.
4. Store in the fridge for 5-7 days.

Why the quick meal?  Why the brief post?

Well, quick meals are just awesome + I have NEWS!  [No baby.  The immediate assumption.]

I wanted to hold off until things were certain and they finally are.  Chris and I are moving back to Denver [from Fort Collins] in about 3 weeks!  After Chris passed the PE just a few months ago he also secured a fantastic new job in Denver.  The commute is awful, nearly 2 hours in each direction, so we are headed back to the city!  It's been a ridiculous, crazy, exciting, insane, overwhelming, hectic past few months but we are happy + ready.  The first thing most people say is, "But what about your house that you worked so hard on!!??"  We did have to sell our house and are buying a new-to-us [but really old, 1930's!] house in a neighborhood we couldn't be happier with.  The move is bittersweet for a handful of reasons, but we are so looking foward to this next adventure in our lives.  I'll be sharing more details in weeks to come but wanted to give you a heads up in case things become a bit sporadic for a week or two at the end of July. 

Now go make yourself a hummus pizza.

Ashley

smoked paprika almond pulp crackers

I had another mishap in the kitchen today.  Well, maybe not a mishap.  Let's just call it a puzzle.  A puzzle that I've tried to put together 5 times with no luck.  It has to do with a new waffle recipe and I am determined to figure it out.  I'm also ready to deem Friday as, Waffle Fridays.  But let's start that next week.  Cool?

Today we have what looks like orange + tan marbled playdough.  mmmm

But after rolling the dough out super thin + baking it off you get crackers!  Savory crackers laced with smoked paprika, garlic, salt, + pepper.  

Another fabulous way to use up the pile of almond pulp you have from making almond milk at home.  

I couldn't get over the light + crispy texture of these crackers.  Addicting would be an understatement.  I love anything with a good CRunch.

Print this!

Smoked Paprika Almond Pulp Crackers

gluten-free, vegan // yields - a lot of crackers

adapted from: cinnamon peanut butter almond pulp crackers

• 1 cup almond pulp, loosely packed from 1 batch of homemade almond milk
• 6 tablespoons tahini
• 1/3 cup unsweetened applesauce
• 1/4 cup ground flax meal
• 2 tablespoons nutritional yeast
• 1/2 tablespoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder granules

1.  Preheat your oven to 300* F.
2. Tear 2 pieces of parchment paper about 12x18 in size and take out a baking sheet the same size. [Or, use 2 smaller pans and roll 1/2 the dough for each.]
3. In a large bowl, stir/mash all of the ingredients together until well combined.  The dough will be very sticky.
4. Place the dough on one sheet of parchment with the other piece overtop and press down on the dough.
5. Roll out the dough until it's 1/8-inch in thickness and about the size of the sheet of parchment.
6. Peel the top sheet off and carefully move the other sheet with the dough onto your baking sheet.
7. Score the dough with a knife [carefully so you don't rip the paper] into about 1x1-inch squares.
8. Place in the oven and bake for 25 minutes.
9. Break the crackers apart and flip over for another 10-15 minutes.
10. Remove any of the crackers that are golden brown and crispy [usually around the edges], flip them over and move around on the pan, then continue to bake for 10 minute increments.  Repeat this process until all crackers are golden brown and crisp, removing crackers as needed.  
11. Let cool fully and then store in a sealed bag or container.  Crackers will stay crispy + fresh for 1-2 days if rolled thin enough and baked until golden brown, or a few days longer in the fridge.  

A tasty + filling snack all on their own or maybe with a giant bowl of hummus on the side.  Either way, enjoy!

Ashley