Ingredients
Potato Flatbread
- plain dehydrated mashed potato flakes enough to make 2 cups of prepared mashed potatoes
- 1/4 cup Butter melted and cooled slightly
- 1 egg
- 1/4 cup potato starch tapioca flour can be substituted for potato starch
- 2 tsp. baking powder
- 1/2 tsp. salt
Herb Topping
- 2 tsp. Butter melted
- 1/2 tsp. Garlic powder
- 2 tsp. dried onion
- 1 tsp. dried parsley
- 1 tsp. Dried basil
- 1/4 tsp. Pepper
- 1/2 tsp. salt
Roasted Beet Hummus dip
- 1 beet medium-sized
- 2 cloves garlic
- 1 19-oz. can chickpeas rinsed and drained
- fresh lemon juice from 1/2 lemon
- 2 Tbsp. tahini
- 1/3 cup olive oil
- 1 pinch salt
- 1/4 cup Fresh parsley finely chopped
Servings:
Units:
Instructions
Mini Potato Flatbread with Herb Topping
- Preheat oven to 450°F.
- Prepare the plain mashed potatoes by following the directions on the box or package. (See Tip 1.)
- Add the mashed potatoes to a large mixing bowl. Add the melted butter and the egg and mix well with the mashed potatoes until smooth.
- Add the rice flour, potato starch, salt and baking powder. Mix gently just until this forms to a smooth dough.
- Cover the dough well with plastic wrap to protect it from drying out and place it in the refrigerator for 20-30 minutes.
- While the dough is chilling, mix together the herb topping. Combine the garlic powder, dried onion, dried parsley, dried basil, pepper and salt in a small bowl and set aside.
- Remove the chilled dough from the refrigerator and place it on a cutting board that has been lightly dusted with rice flour. Cut the dough into 16 pieces. Roll each piece into a ball with your hand then gently flatten into a small circle with your fingers. Place on a baking sheet lined with parchment paper. Brush each circle of flatbread with a bit of the melted butter and sprinkle with the herb mixture.
- This dough needs to be kept chilled to be easily managed. If the dough begins to stick to your hands and the cutting board, place it back in the refrigerator.
- Bake for about 10-15 minutes, just until lightly golden brown.
Roasted Beet Hummus Dip
- Preheat oven to 450°F.
- Line a baking dish with tinfoil.
- Wash the beet and cut away the stem and leaves.
- Place the beet onto your foil-lined baking dish and then cover wtih tinfoil.
- Roast for about 45 to 60 minutes until fork tender.
- Remove from oven and allow to cool for about 10 minutes.
- Using a small knife, peel your cooled beet and dice into bite-sized pieces.
- Place the diced beet, chickpeas, garlic, lemon juice, tahini and salt into a food processor and blend on high for a few seconds.
- Turn food processor off. Using a spatula, scrape the mixture from the sides of the processor bowl.
- Add the olive oil and continue to blend for a minute or two more until everything is nice and smooth. Note: You may need to add a little more olive oil if your hummus is looking too thick.
- To serve, place hummus in bowl, add a drizzle of live oil to the top then sprinkle with fresh parsley.
Recipe Notes
Tip 1: You do not need to use instant potatoes. This recipe can be created by peeling two or three medium-sized Wisconsin russet potatoes, cubing them into bite-sized pieces and boiling until tender. Drain and mash the boiled potatoes and measure out 2 cups worth.
Tip 2: Get creative and use different herbs to top your flatbread. Poppy seeds and sesame seeds are delicious toppings for these little flatbreads. Or try a sweet version by baking plain flatbread and then brushing each disk with a little bit of melted butter, then sprinkling with cinnamon and sugar once they have been removed from the oven.
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