Sunday, August 22, 2010

Irresistible Eats: Flatbread + Bean Dip

Okay, Okay, I know what you're thinking:

"Bean dip? Is she kidding? What's exciting about a salty, pasty, brown dip I can buy in a can at the store?" (unappealing description added for dramatic effect).

Furthermore, you might be wondering why I would suggest that you make you're own flat-breads. Again, a product that's readily available at the store, and would take far less time for you to throw in your grocery cart, right?

Here's my sales pitch: you will LOVE this dip. It's so rich in flavor--the garlic and toasted pine nuts make the most delightful combination. I was practically licking the food processor bowl after Adam removed the dip (unpleasant image for the readers. I apologize.). It could also serve as an awesome sandwich topping--forget the mayo and over-processed "spreads"'ll be a condiment all-star in the lunch-room with this little number :)

Added bonus: If you're cooking for someone (including yourself) who is not a fan of beans, this is the perfect dip/spread for you. Once Great Northern beans are put through a food processor, their soft, smooth texture makes it almost impossible to detect the presence of beans. It ends up looking like a bowl of garlic and chive mashed potatoes.

And the flatbread? SO simple! Only 4 ingredients, very little prep time, and the fresh-browned taste from your own skillet is unbeatable. I assure you you'll never want to go back to purchasing pre-made tortillas again.

Final note: the flatbread and bean dip complete our Saturday night dinner menu when combined with the Curried Quinoa and Mango salad. Maybe you'll want to try this menu some night this week?

Garlic & Pine Nut Bean Dip
(recipe by Adam)

  • 1 15 oz. can of Great Northern beans, rinsed and drained
  • 4 cloves of garlic, minced
  • 2 - 3 TBSP finely chopped onion
  • 1/4 cup fresh, chopped parsley
  • 1/4 cup toasted, chopped pine nuts
  • a drizzle of olive oil (probably 2 TBSP)

Put all ingredients in a food processor and pulse until smooth and thoroughly combined. Use as a dip for veggies, crackers, pita chips, homemade flatbread (!), or as a sandwich spread.

Homemade Flat Bread
(Recipe from Taste of Home's Simple and Delicious magazine)

Make sure you keep the pan heavily coated with cooking spray as you go (I re-spray each time I turn the bread, and each time a new piece goes on). Keep the heat on medium-low to prevent scorching or burning.

  • 2 cups all-purpose flour
  • 1/2 tsp. salt
  • 1 cup water
  • 3 TBSP olive oil

1) In a large bowl combine the flour and salt. Stir in the water and oil.

2) Turn dough onto a floured surface (I add flour as needed if the dough is too sticky). Knead 5 to 6 times. Divide dough into 8 portions.

3) Roll each portion into a 7 inch circle.

4) Coat a large nonstick skillet with cooking spray. Cook each flatbread over medium heat for 1 minute on each side, or until lightly browned.

5) Enjoy your flatbread with the garlic & pine nut bean dip, with hummus, or as a wrap for your sandwich.

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