Ingredients
Herbed Flatbread
3 rounds of store-bought flatbread
¼ cup FAGE Total 0%
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
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Steps
- Herbed Flatbreads
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1. Preheat the oven to 350°F.
2. Brush the tops of the flatbread with the yogurt, sprinkle with the herbs, sesame seeds, and salt and pepper.
3. Bake in the oven until lightly golden brown, about 10-12 minutes. Remove and cut into triangles. Serve with the dip. - White Bean Hummus
- Combine all ingredients in a food processor and process until smooth. Scrape into a bowl.
- Walnut-Olive Relish
- Combine all ingredients in a mixing bowl. Let sit at room temperature. Top hummus with relish and garnish with parsley.
- Garnish
- Drizzle red chili oil and virgin olive oil on to hummus and relish. Garnish with parsley.
