February 10, 2009
Cat Cora's Flatbread with Hummus and Mixed Olives
A creative variation on a favorite appetizer
8 thin slices vegan focaccia or flatbread, toasted
2 cups of chickpeas or garbanzo beans
3-5 tablespoons lemon juice (to taste)
2 tablespoons tahini (sesame seed butter)
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons extra virgin olive oil
1/2 cup mixed olives, pitted and coarsely chopped
2 tablespoons za'atar seasoning (oregano, thyme, sesame seeds and salt)
Fennel fronds for garnish
Combine the chickpeas, lemon juice, tahini, garlic, salt and olive oil in blender or food processor on low until thoroughly mixed and smooth, 3-5 minutes. Set aside.
In a small bowl, mix together the olives and za'atar seasoning.
Spread each piece of flatbread with hummus, sprinkle with the seasoned olives and top with fennel fronds.
Recipe courtesy of Cat Cora, first female Iron Chef America.
For even more vegetarian recipes, check out VegRecipes.org.