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
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.
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.
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.
Mix the ingredients for the salsa together with the olive oil and season.
To serve, scoop hummus over flatbreads and top with salsa and Palma ham. You can a variety of fillings of your choice,
Ingredients
Directions
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
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.
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.
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.
Mix the ingredients for the salsa together with the olive oil and season.
To serve, scoop hummus over flatbreads and top with salsa and Palma ham. You can a variety of fillings of your choice,