Wisconsin Potato and Vegetable Growers Association

Mini Potato Flatbread with Roasted Beet Hummus Dip

Posted May 19th, 2017

Mini Potato Flatbread with Roasted Beet Hummus
Mini Potato Flatbread with Roasted Beet Hummus Dip
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Mini Potato Flatbread with Roasted Beet Hummus
Mini Potato Flatbread with Roasted Beet Hummus Dip
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Votes: 0
Rating: 0
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Ingredients
Potato Flatbread
Herb Topping
Roasted Beet Hummus dip
Servings:
Units:
Instructions
Mini Potato Flatbread with Herb Topping
  1. Preheat oven to 450°F.
  2. Prepare the plain mashed potatoes by following the directions on the box or package. (See Tip 1.)
  3. Add the mashed potatoes to a large mixing bowl. Add the melted butter and the egg and mix well with the mashed potatoes until smooth.
  4. Add the rice flour, potato starch, salt and baking powder. Mix gently just until this forms to a smooth dough.
  5. Cover the dough well with plastic wrap to protect it from drying out and place it in the refrigerator for 20-30 minutes.
  6. While the dough is chilling, mix together the herb topping. Combine the garlic powder, dried onion, dried parsley, dried basil, pepper and salt in a small bowl and set aside.
  7. Remove the chilled dough from the refrigerator and place it on a cutting board that has been lightly dusted with rice flour. Cut the dough into 16 pieces. Roll each piece into a ball with your hand then gently flatten into a small circle with your fingers. Place on a baking sheet lined with parchment paper. Brush each circle of flatbread with a bit of the melted butter and sprinkle with the herb mixture.
  8. This dough needs to be kept chilled to be easily managed. If the dough begins to stick to your hands and the cutting board, place it back in the refrigerator.
  9. Bake for about 10-15 minutes, just until lightly golden brown.
Roasted Beet Hummus Dip
  1. Preheat oven to 450°F.
  2. Line a baking dish with tinfoil.
  3. Wash the beet and cut away the stem and leaves.
  4. Place the beet onto your foil-lined baking dish and then cover wtih tinfoil.
  5. Roast for about 45 to 60 minutes until fork tender.
  6. Remove from oven and allow to cool for about 10 minutes.
  7. Using a small knife, peel your cooled beet and dice into bite-sized pieces.
  8. Place the diced beet, chickpeas, garlic, lemon juice, tahini and salt into a food processor and blend on high for a few seconds.
  9. Turn food processor off. Using a spatula, scrape the mixture from the sides of the processor bowl.
  10. Add the olive oil and continue to blend for a minute or two more until everything is nice and smooth. Note: You may need to add a little more olive oil if your hummus is looking too thick.
  11. To serve, place hummus in bowl, add a drizzle of live oil to the top then sprinkle with fresh parsley.
Recipe Notes

Tip 1: You do not need to use instant potatoes. This recipe can be created by peeling two or three medium-sized Wisconsin russet potatoes, cubing them into bite-sized pieces and boiling until tender. Drain and mash the boiled potatoes and measure out 2 cups worth.

Tip 2: Get creative and use different herbs to top your flatbread. Poppy seeds and sesame seeds are delicious toppings for these little flatbreads. Or try a sweet version by baking plain flatbread and then brushing each disk with a little bit of melted butter, then sprinkling with cinnamon and sugar once they have been removed from the oven.

 

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