White Bean-Paprika Dip and Flat Bread

Looking for some no-fuss meal? Here is one. Well, the dip part at least. It basically is a variation of hummus, but with more or less all ingredients swapped it tastes noting alike. And even texture-wise is different. But nonetheless good. I mean it’s nothing overly fancy, but it makes a nice quick snack, with quite a load of protein.

weißebohnendip4

While this part is vegan, the flat bread is not. It also bread takes a bit of time though I have to admit. If you want to go for some other bread, the dip will work as well for them :) The steps by themselves are pretty easy. It tastes a bit different from normal flat bread due to the millet flour, but this one also gives the bread a nice protein boost :)

weißebohnendip3

So the bread and the dip do pair quite well, but it doesn’t hurt to add some avocado or tomato or so to the combo ;)

weißebohnendip1

Recipe White Bean-Paprika Dip

Ingredients

  • about 2/3 Cups / 220g cooked white beans
  • about ¾ Cup / 150g roasted paprika
  • 1 glove garlic
  • 2 Tbsp. olive oil
  • 1 Tbsp. lemon juice
  • 1 branch of fresh rosemary
  • salt, pepper, turmeric and cayenne pepper to taste
  • some chopped green onions for garnish (optional)

Instructions

Place all the ingredients except for the rosemary and the spices in a blender and blend until smooth or desired consistency is achieved.

Chop the rosemary finely. Add it to the dip and stir. Adjust spices to taste

weißebohnendip5

Recipe millet flat bread

Ingredients

  • ¾ Cup / 150ml milk
  • 2 Tbsp. sugar
  • 1 packet dry yeast
  • 3 ½ Cups / 450g flour, half whole grain millet and half whole grain wheat flour
  • 1 tsp. baking powder
  • 2/3 Cup / 160g yoghurt
  • 2 Tbsp. olive oil
  • 1 egg
  • 1 tsp. salt

Instructions

In a bowl mix together the milk, sugar and yeast. Set aside for about 30-45 minutes until the surface gets foamy.

In another bowl mix together the flours, baking powder and salt.

In yet another bowl whisk the egg, yoghurt and oil until everything softens up a bit. Then add the egg-yoghurt mixture and the milk-yeast mixture to the flour and knead for about 4 minutes and then form into a smooth ball. Cover with a clean damp towel and set aside for about 1 hour.

Divide the dough ball into 8-10 smaller pieces. Roll each of the out flat.

Heat a skillet to high heat and when hot place the flat discs in the pan. Bake each side for about 2 minutes or until nicely browned.

Advertisements

2 thoughts on “White Bean-Paprika Dip and Flat Bread

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s