White Bean Hummus with FAGE Total and Sesame-Herbed Flatbread

The taste of the Mediterranean at your fingertips.

INGREDIENTS
INSTRUCTIONS
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INGREDIENTS

Herbed Flatbread
3 rounds of store-bought flatbread
¼ cup FAGE Total 0% Greek Yogurt
Finely chopped parsley, cilantro, mint
1 tbsp white sesame seeds
Kosher salt and freshly ground black pepper
White Bean Hummus
2 (15 ounces) cans white cannellini beans, drained, rinsed well and drained again
6 ounces Greek feta, crumbled
4 to 6 Calabrian chiles (the jarred kind in oil), seeds removed and chopped, oil reserved for garnish
2 teaspoons chopped fresh thyme
2 cloves garlic, chopped
5 piquillo peppers, chopped
6 ounces FAGE Total 0% Greek Yogurt
Kosher salt and freshly ground black pepper
Walnut-Olive Relish
½ cup Kalamata olives, coarsely chopped
½ cup walnuts, toasted and chopped
½ cup finely diced piquillo peppers or roasted red peppers
1 tbsp red wine vinegar
2 tbsp finely diced red onion
1 tbsp fresh lemon juice
Touch of clover honey
Pinch of leftover parsley, cilantro, mint
Kosher salt and freshly ground black pepper
½ cup walnuts, toasted and chopped
Kosher salt and freshly ground black pepper
Garnish
1 tbsp of red chili oil
2 tbsp extra virgin olive oil
Pinch of leftover parsley, cilantro, mint

Less than 15'
Serves 4
INSTRUCTIONS
  1. Herbed Flatbreads
  2. Preheat the oven to 350°F. Brush the tops of the flatbread with the yogurt, sprinkle with the herbs, sesame seeds, and salt and pepper. Bake in the oven until lightly golden brown, about 10-12 minutes. Remove and cut into triangles. Serve with the dip.
  3. White Bean Hummus
  4. Combine all ingredients in a food processor and process until smooth. Scrape into a bowl.
  5. Walnut-Olive Relish
  6. Combine all ingredients in a mixing bowl. Let sit at room temperature. Top hummus with relish and garnish with parsley.
  7. Garnish
  8. Drizzle red chili oil and virgin olive oil on to hummus and relish. Garnish with parsley.