Halloween Flatbreads

We volunteered to make the ‘healthy snack’ for the preschool class Halloween party again this year. We made pumpkin-shaped flat breads with carrot hummus.

Flat Bread Recipe:

4t active dry yeast
1t Penzey’s roast garlic powder
2t Penzey’s italian herbs
1t sea salt
1t sugar
4 cups all purpose flour
2T olive oil
1.5 cups water
1 large carrot, shredded finely

Combine all of the dry ingredients and mix, then add in water and oil. Kneed until it becomes a smooth and stretchy dough. Add carrot shreds and kneed to distribute throughout dough. Allow dough to rise until doubled (at least an hour).

Heat electric griddle to 375 F.¬†Roll pieces of dough to ~1/8″ thick and cut with pumpkin-shaped cookie cutter. Cook for 2-3 minutes on each side.

Carrot Hummus Recipe:

1c dried garbanzo beans Рin a pressure cooker, add about 1/2 teaspoon baking soda, 1 teaspoon salt, and water. Cook at high pressure for 45 minutes. Add about a pound of carrots and cook for another 15 minutes.

In a food processor, combine 1/4c fresh lemon juice and 1/4c tahini. Pulse to combine. Fill with garbanzo beans and carrots, and blend until smooth.

We topped the flatbreads with the orange-coloured hummus to make pumpkin flatbreads:

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