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Mini Potato Flatbread with Roasted Beet Hummus

Mini Potato Flatbread with Roasted Beet Hummus Dip

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Course Appetizers and Snacks
Calories 1623 kcal


Potato Flatbread

  • plain dehydrated mashed potato flakes enough to make 2 cups of prepared mashed potatoes
  • 1/4 cup butter melted and cooled slightly
  • 1 egg
  • 1/4 cup potato starch tapioca flour can be substituted for potato starch
  • 2 tsp. baking powder
  • 1/2 tsp. salt

Herb Topping

  • 2 tsp. butter melted
  • 1/2 tsp. garlic powder
  • 2 tsp. dried onion
  • 1 tsp. dried parsley
  • 1 tsp. dried basil
  • 1/4 tsp. Pepper
  • 1/2 tsp. salt

Roasted Beet Hummus dip

  • 1 beet medium-sized
  • 2 cloves garlic
  • 1 19-oz. can chickpeas rinsed and drained
  • fresh lemon juice from 1/2 lemon
  • 2 Tbsp. tahini
  • 1/3 cup olive oil
  • 1 pinch salt
  • 1/4 cup fresh parsley finely chopped


Mini Potato Flatbread with Herb Topping

  • Preheat oven to 450°F.
  • Prepare the plain mashed potatoes by following the directions on the box or package. (See Tip 1.)
  • 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.
  • Add the rice flour, potato starch, salt and baking powder. Mix gently just until this forms to a smooth dough.
  • Cover the dough well with plastic wrap to protect it from drying out and place it in the refrigerator for 20-30 minutes.
  • 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.
  • 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.
  • 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.
  • Bake for about 10-15 minutes, just until lightly golden brown.

Roasted Beet Hummus Dip

  • Preheat oven to 450°F.
  • Line a baking dish with tinfoil.
  • Wash the beet and cut away the stem and leaves.
  • Place the beet onto your foil-lined baking dish and then cover wtih tinfoil.
  • Roast for about 45 to 60 minutes until fork tender.
  • Remove from oven and allow to cool for about 10 minutes.
  • Using a small knife, peel your cooled beet and dice into bite-sized pieces.
  • Place the diced beet, chickpeas, garlic, lemon juice, tahini and salt into a food processor and blend on high for a few seconds.
  • Turn food processor off. Using a spatula, scrape the mixture from the sides of the processor bowl.
  • 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.
  • To serve, place hummus in bowl, add a drizzle of live oil to the top then sprinkle with fresh parsley.


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.


Calories: 1623kcalCarbohydrates: 69gProtein: 20gFat: 147gSaturated Fat: 48gPolyunsaturated Fat: 18gMonounsaturated Fat: 74gTrans Fat: 2gCholesterol: 307mgSodium: 3669mgPotassium: 1460mgFiber: 11gSugar: 12gVitamin A: 3354IUVitamin C: 42mgCalcium: 934mgIron: 12mg
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