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Hi.

Welcome to GraceLyn Square. I document adventures in travel, food, books and art. Thanks for showing up ~ have a nice stay!

Hummus and Flatbread

Hummus and Flatbread

Hummus and Flatbread is my very favorite snack.  I hope you enjoy it as much as I do.  Hummus is also great with fresh veggies…I particularly like to add some chopped black olives to my hummus. Enjoy with a glass or wine or…with a glass of wine 😊

HUMMUS

Ingredients

1 Garlic Clove

1 14.5-Ounce Can Garbanzo Beans

2 Tbsp Lemon Juice

1 Tbsp Tahini*

1 tsp Sea Salt

2 Tbsp Olive Oil (may need more to create paste)

Black Pepper to taste

*Tahini is a paste made from sesame seeds and is a staple in many cuisines, especially in the Mediterranean ~ you can purchase this from your local grocer or make your own (instructions directly below)

FIRST Combine everything in a food processor and blend until smooth

SECOND Add more olive oil if too thick

THIRD Transfer to a bowl and top with a little extra pepper and olive oil, I also add chopped black olives to my hummus

Serves 3 – 5

Serve with Fresh Fig & Prosciutto Flatbread (recipe below Tahini instructions) and fresh veggies…

TAHINI

To make Tahini, you only need two ingredients:

2 Cups Hulled White Sesame Seeds

1-2 Tbsp Avocado Oil or Olive Oil

FIRST Arrange Sesame Seeds on a baking sheet

SECOND Bake at 350 F for 10 minutes or until lightly golden brown (be careful not to burn)

THIRD Remove from oven and let cool for 5 minutes

FOURTH Add seeds to a food processor and blend until smooth, adding oil to encourage blending

The amount of oil you will need will depend on the freshness of your seeds and the power of your food processor

FIFTH Scoop into a jar or sealed container and store in the refrigerator up to 3 – 4 weeks

This recipe makes approximately 1 cup of Tahini

FLATBREAD

Ingredients

4 Pita Bread (or lavash bread*) ~ I posted a pita bread recipe earlier this week (see Queso recipe of Sunday, January 27, 2019)

2 Cups Goat Cheese, separated and softened at room temperature (1 cup to spread and 1 cup to crumble)

12 Fresh Figs, sliced

4 to 8 Ounces Prosciutto Ham, thinly sliced

1 Cup Onions, caramelized

1 to 2 tsp Fresh Rosemary, chopped

1 Tbsp Blue Cheese Crumbles, optional

Avocado, optional

Sea Salt, to taste (as needed)

Freshly Ground Pepper, to taste (as needed)

*Lavash is a soft, thin unleavened flatbread made in a tandoor and eaten all over the South Caucasus, Western Asia and the areas surrounding the Caspian Sea. Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran and Turkey. (Wikipedia)

FIRST Using Pita Bread (or lavash bread), thinly spread Goat Cheese evenly across flatbread

SECOND On each individual flatbread, lay and sprinkle each with Prosciutto, Caramelized Onions, Rosemary and Fresh Figs ~ if you think you want more cheese, top with crumbled goat cheese and/or optional blue cheese

THIRD Bake in oven at 325 F until cheese melts and flatbread is cooked to desired doneness (anywhere from 5 – 15 minutes, depending on the flatbread and your oven) ~ rotating every 2 minutes

FOURTH When done, remove from oven and cool for 2 – 4 minutes

FIFTH Salt and Pepper to taste

Cut into 4 – 6 pieces and plate

Serves 4

Spread with Hummus and if you love Avocados as much as I do, by all means I encourage you to garnish your hummus and flatbread with some avocado slices (for all intents and purposes, avocado should be its own food group…just sayin’)

I truly hope you love this snack as much as I do…I can certainly make it into a meal

The Hummus recipe listed above is one of my ‘print and save recipes’ I have collected in a three-ring binder (over the past several years) as found at Lemon and Olives in the early summer months of 2017

I came across the Tahini instructions at Minimalist Baker ~ although to be 100% honest here, I don’t make my own, I buy it…but I encourage you to always try new things, it’s really the sole reason why GraceLyn Square exists

The Flatbread recipe is also one of my ‘print and save recipes’ from the kitchen of Kansas City native Chef Kyle Williams

Photo by Kyle Brinker on Unsplash

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