CHICKPEA FLATBREAD WITH OLIVE TAPENADE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 16
Steps:
- FLATBREAD: Gently heat rosemary or thyme in olive oil for 2 minutes on very low heat. Set aside to cool for 2-3 minutes. Mix both flours with salt and pepper. Add water to flour mix and beat with a whisk till smooth. Beat in herb-infused olive oil. Allow batter to sit for 20 minutes. Heat a heavy cast iron skillet on medium-high heat. Oil lightly. Pour about 1/4 cup batter into skillet, tipping it so batter thins out into about a 6-inch circle. Cook for about 30 seconds until crepe is golden brown on bottom; then flip it over with a spatula and cook 10-15 seconds more. Remove crepe to plate and keep covered. Repeat.
- TAPENADE: In a food processor, combine garlic, capers and olives. Puree until smooth. Add thyme, savory and lemon juice. Season with pepper. Continue to puree while slowly adding olive oil. Stop when you have formed a smooth, spreadable paste.
CHICKPEA AND BALSAMIC VINEGAR TAPENADE
From Real Simple Magazine. I serve this with toasted baguette and alongside smashed peas with mint tapénade, and the walnuts and parmesan tapénade and allow everyone to choose how they want to make their bruschetta.
Provided by Ariella
Categories Vegan
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients. Can be made ahead and refrigerated, but serve at room temperature.
Nutrition Facts : Calories 80.2, Fat 2.3, SaturatedFat 0.3, Sodium 379.2, Carbohydrate 12.4, Fiber 2.5, Protein 2.8
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