Lima bean hummus with quinoa flatbreads and salsa

Smooth creamy spiced hummus made with lima beans served on golden brown thin quinoa flatbreads. I was looking for some new ideas for recipes without gluten this is such a delicious alternative – so easy to make – delicious and you can fill them with all sorts of ideas…… !

Recipe by Caroline Cary

Yields4 Servings
 175 g dried lima beans (butter beans) soaked in cold water overnight with a squeeze of lemon juice) or you can use a tin of drained butter beans as a quick alternative.
 1 clove garlic
 1 ½ tsp ground cumin
 1 tsp ground coriander
 1 tsp teaspoon paprika
 9 tablespoons olive oil, or more as needed
 1 juice from 1 lemon
 1 tsp sea salt, or to taste
Flatbreads
 100 g quinoa flour plus more for dusting
 50 g shelled hemp seeds
 ½ tsp paprika
 ½ tsp sea salt
 1 tbsp olive oil
 1 cup warm water, or as needed
Salsa
 1 red oinion, finely chopped
 8 Cherry tomatoes
 1 avocado, chopped or mashed with some lemon juice
 1 tbsp Olive oil
 salt and pepper
 2 Slices of palma ham (optional)
1

Rinse the lima beans and soak in several inches of water for 8 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 45 to 60 minutes until tender. Drain and transfer to a food processor

2

Add the remaining hummus ingredients to the food processor and process until smooth and well blended. Add more olive oil or a bit of water as necessary to reach your desired consistency.

3

To make the flatbreads, combine the quinoa flour, hemp seeds, paprika and salt in a medium bowl. Slowly mix in the olive oil with about 1/3 cup of the warm water, adding more water as needed to form a dough. Turn the dough out onto a lightly floured board and knead gently a few times. Divide the dough into 6 to 8 small balls and roll each one out into a thin round. Transfer each round onto a plate lined with parchment paper and separate each round with another piece of parchment paper. Cover with plastic wrap and refrigerate for 30 to 60 minutes.

4

When ready to cook the flatbreads, heat an unoiled non-stick frying pan over medium heat. When hot, fry each round for about 1 minute per side until golden brown specks appear. Transfer to a plate lined with foil. Continue, adding each cooked round to the plate, covering with foil after each round is added.

5

Mix the ingredients for the salsa together with the olive oil and season.

6

To serve, scoop hummus over flatbreads and top with salsa and Palma ham. You can a variety of fillings of your choice,

Ingredients

 175 g dried lima beans (butter beans) soaked in cold water overnight with a squeeze of lemon juice) or you can use a tin of drained butter beans as a quick alternative.
 1 clove garlic
 1 ½ tsp ground cumin
 1 tsp ground coriander
 1 tsp teaspoon paprika
 9 tablespoons olive oil, or more as needed
 1 juice from 1 lemon
 1 tsp sea salt, or to taste
Flatbreads
 100 g quinoa flour plus more for dusting
 50 g shelled hemp seeds
 ½ tsp paprika
 ½ tsp sea salt
 1 tbsp olive oil
 1 cup warm water, or as needed
Salsa
 1 red oinion, finely chopped
 8 Cherry tomatoes
 1 avocado, chopped or mashed with some lemon juice
 1 tbsp Olive oil
 salt and pepper
 2 Slices of palma ham (optional)

Directions

1

Rinse the lima beans and soak in several inches of water for 8 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 45 to 60 minutes until tender. Drain and transfer to a food processor

2

Add the remaining hummus ingredients to the food processor and process until smooth and well blended. Add more olive oil or a bit of water as necessary to reach your desired consistency.

3

To make the flatbreads, combine the quinoa flour, hemp seeds, paprika and salt in a medium bowl. Slowly mix in the olive oil with about 1/3 cup of the warm water, adding more water as needed to form a dough. Turn the dough out onto a lightly floured board and knead gently a few times. Divide the dough into 6 to 8 small balls and roll each one out into a thin round. Transfer each round onto a plate lined with parchment paper and separate each round with another piece of parchment paper. Cover with plastic wrap and refrigerate for 30 to 60 minutes.

4

When ready to cook the flatbreads, heat an unoiled non-stick frying pan over medium heat. When hot, fry each round for about 1 minute per side until golden brown specks appear. Transfer to a plate lined with foil. Continue, adding each cooked round to the plate, covering with foil after each round is added.

5

Mix the ingredients for the salsa together with the olive oil and season.

6

To serve, scoop hummus over flatbreads and top with salsa and Palma ham. You can a variety of fillings of your choice,

Lima bean hummus with quinoa flatbreads and salsa

Recipe by

Caroline Cary

@Adapted from: Gut Gastronomy: Revolutionise Your Eating to Create Great Health

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This dish was a beautiful first course, but you could make this for two with a salad for dinner, or an appetizer for 4 people (just double the portions of it’s more people. You could also serve these with fresh cucumber slices, toasted gluten free crostini or even good kettle cooked potato chips would be delicious!

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