Sunshine Mung Bean Spread w/ Gluten Fee Za'atar Flatbread
You can use any pulse here really, but be aware that there might be differences in consistency, and therefore you may need to add more or less tahini or water. Sunshine spread (makes about 2 cups)
Sunshine Spread (makes about 2 cups)
- 1 1/2 cups mung beans, cooked (I like using this sprouted variety)
- 1/2 cup tahini
- 1/2 cup water, filtered
- 2 tbsps lemon juice, fresh
- 2 cloves garlic, roughly chopped
- 1 tsp turmeric, ground
- 1/2 tsp cumin, ground
- salt and pepper, to taste
- sumac, for garnish
- garnish, fresh dill and microgreens or pea shoots
Gluten Free Zza'atar Flatbread (makes four 5-6-inch flatbreads)
- 1 1/4 cup water, filtered; warm (105°-115°F)
- 1 tsp honey, raw
- 1 packet yeast, instant (approximately 2 1/4 tsp)
- 1 cup chickpea flour
- 1 cup brown rice flour
- 1/2 cup sorghum flour
- 1/2 cup arrowroot powder
- 2 tsp psyllium husk powder
- 1 1/2 tsp salt, fine sea
- 2 tbsps olive oil, extra virgin; plus extra for brushing
- 1/4 cup za'atar
- 1/4 cup olive oil, extra virgin
To make the spread:
- In a blender or food processor, blend the mung beans, tahini, water, lemon juice, garlic, spices, and salt and pepper to taste. Continue blending the mixture scraping down the sides of blender or bowl until the spread is smooth and creamy. Add more water if needed to get your desired consistency. Transfer the spread to a bowl, cover with cling wrap, and place in the refrigerator until ready to serve.
To make the dough:
- In a bowl, whisk together the water and sugar until it is dissolved. Sprinkle in the yeast and let it proof until the surface it foamy, about 10 minutes.
- In a large bowl, whisk together the remaining ingredients except the oil. Use a wooden spoon to make a well in the center of the flour, then add the yeast mixture and olive oil. stir until dough is mixed. Cover the bowl loosely with cling wrap and allow to dough to rise in a warm place until the dough doubles in size, about 30-45 minutes.
- Preheat oven to 500°F and place a baking stone inside (or a cookie sheet). Line a cookie sheet with parchment and set aside. Divide the dough in half and wrap one half in cling wrap, place in the freezer for another time. Place the other half of dough onto the prepared cookie sheet and dust with more brown rice flour. Divide the dough into 4 equal pieces and use your fingers to press it out, using more flour if needed to prevent sticking, until you have four 5-6-inch rounds. Cut any parchment hanging over (to prevent any extra paper from burning.) Cover the dough with a clean dishcloth to puff up slightly, about 15-20 minutes.
- Whisk together the za'atar and oil, and spoon it over the dough rounds, using about 3-4 spoonfuls to sufficiently cover the tops. Use the cookie sheet to carefully shuffle the parchment and doughs onto the baking stone. Bbake until golden brown, about 7-8 minutes. Let the za'atar bread cool slightly.
- Serve 1 piece of za'atar bread with 1/2 cup mung bean spread, some sliced veggies, and olives.