Sunshine Mung Bean Spread with Gluten-Free Za’atar Flatbread

In a blender or food processor, blend the mung beans, tahini, water, lemon juice, garlic, turmeric, cumin, and salt and pepper to taste. Continue blending, scraping down the sides as needed, until smooth and creamy.

Add more water if needed for your desired consistency.

Transfer to a bowl, cover, and refrigerate until ready to serve.

In a bowl, whisk together the warm water and honey until dissolved. Sprinkle in the yeast and let proof until foamy, about 10 minutes.

In a large bowl, whisk together the chickpea flour, brown rice flour, sorghum flour, arrowroot powder, psyllium husk powder and sea salt. Make a well in the center, then add the yeast mixture and the 30 ml olive oil. Stir until the dough comes together.

Cover loosely and let rise in a warm place until doubled in size, about 30–45 minutes.

Preheat the oven to 260°C with a baking stone inside (or a cookie sheet). Line a separate cookie sheet with parchment. Divide the dough in half (freeze the other half for later). Dust the remaining half with more brown rice flour, divide into 4 pieces, and press each into a 13–15 cm round. Cover with a clean dishcloth and let puff up for 15–20 minutes.

Whisk together the za'atar and the 60 ml olive oil, and spoon it over the dough rounds. Transfer to the baking stone and bake until golden brown, 7–8 minutes. Let cool slightly.

Serve each flatbread with about 120 g of the mung bean spread, some sliced vegetables, and olives.