White Bean Hummus with FAGE Total and Sesame-Herbed Flatbread

COOK
Less than 15'
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

    Steps
  1. Herbed Flatbreads
  2. 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.
  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.
Back to top