Homemade Flatbreads

This is going to be a 3-part post. For dinner tonight we had roasted chickpea wraps with a spinach dip spread. It was delicious but for something that looks so simple it was a lot of work--perfect for a Sunday afternoon at home.

1) Homemade flatbreads

Ingredients: 1 1/3 cup flour, a handful of wheat germ, 1 tsp salt, chives and seasonings (I used roasted red pepper dip mix), and 1/2 cup warm water.

Combine the dry ingredients and then add the water. Knead the dough. It shouldn't be sticky. Roll the dough into a log and wrap it in saran wrap for an hour or more. Cut the log into 5 or six pieces and roll out as thin as you can. Grill on BBQ over medium heat for a couple of minutes on each side.
2) Spinach Dip (with roasted red peppers)

Ingredients: 6 cups or so of loosely packed spinach, 19oz can of white kidney beans, 2 roasted red peppers, 8oz container of light cream cheese, juice of half a lemon, paprika, salt.

Place the spinach in a food processor and pulse until it is coarsely chopped. Put the spinach into another bowl. Place beans (drained and rinsed) and roasted peppers (skins removed) into the food processor. Add cream cheese, lemon juice, and seasonings. Pulse until the mixture has been pureed. Add the mixture to the spinach and stir until evenly mixed.

This recipe was allright but I think it would have been better without the roasted red peppers or perhaps half the amount.

3) Roasted Chickpeas (from www.angieshealthylivingblog.blogspot.com)

Ingredients: 2 cups canned chickpeas (drained and rinsed), 1 tbsp soy sauce, 2 tsp lemon juice, 1 tbsp taco seasoning.

Preheat oven to 400F. Mix ingredients together and toss with chickpeas until covered. Bake in oven for 20-25 minutes, or until crunchy.

Here is the finished product: