Hummus and Whole Wheat Flatbread

This week, I’m participating in a few blog hops! Party #1 at Jillify It, Tasty Thursdays at The How To Mommy, Thursday Blog Hop at Bassgiraffe and What’s Cooking Thursday at Feeding Four.

Oh hummus. Oh flatbread. Two mostly healthy things I wont stuff my face with – separately. If they are served together, I cannot be held responsible for how much of this stuff I put away. Om nom nom. I mean, I’ll dip a few carrot sticks in a bowl of hummus, sure. And yeah, I’ll wrap up some kind of tofu and veg and fake cheese situation in a warm flatbread and munch away. But I will not return to the buffet for either of those treats. So, as you’ll note from my creative background choice in one recipe and then, well, not in the other – I made these on separate occasions. Also, I’ll level with you, as healthy as this flatbread is, it’s not so great after it’s cooled off. I As I already mentioned when I talked about the Crack Wrap from Peas and Thank You, you’re going to want to buy the book and make Mama Pea’s flatbread – aka La Hacienda de Peas Tortillas.

Moving along.

Before I discovered Crap Wraps I used these recipes for Hummus and Flatbread.

The hummus comes together as expected, you just mash everything together in the food processor (or two batches in the Magic Bullet)
Mix all the dry ingredients and make a well in the middle, add the oil and the water and knead away! When the dough holds together, break off small amounts and roll into balls.
Flour your counter (or whatever) and roll out each ball to about 6″, once they’re all done you just toss them one by one on a grill or a hot pan and watch them puff up a little and become tortillas!
I found that when these were warm, I could stuff them with whatever I wanted to and they rolled up or wrapped up beautifully, but once they cooled off they were brittle and hard to pretty much impossible to form. They were great as chunks in cheesy dip at 2am after we emptied all the wine!