Flat Bread with Trio of Dips (Vegan Friendly)

All Menu Items Can Be Substituted with Organic Ingredients


2 ¼      Cup                 Durum flour*

1/2       tsp                   Sea salt

1          tbsp                 Olive oil

2/3       Cup                 Very warm water

  1. Combine the flour and salt in a large mixing bowl. Mix in Olive oil and water to form a stiff dough, adding more water if necessary.
  2. Remove dough from bowl and knead on a lightly floured surface until smooth, for approximately 5 minutes. Return dough to the bowl, cover with a clean towel and set aside in a warm place for one hour.
  3. Turn dough out onto a lightly floured surface and divide into 14 equal portions.
  4. Roll each piece of dough into a ball and cover with a damp paper towel.
  5. Heat an ungreased griddle or large skillet over medium heat. Working with one ball of dough at a time, flatten it, then roll into a 6″ circle, using only enough flour to keep the dough from sticking.
  6. When the griddle is hot, pick up and roll out the dough, shake off excess flour and place it on a hot pan. Cook until brown spots appear, about one minute. Flip the dough over and cook on the other side, (please note it may puff up while cooking.) Remove, place on a plate, and keep warm while cooking remaining flatbreads.

*Substitute durum flour with 1-1/2 cups whole wheat flour and 1 cup unbleached all-purpose flour.

Brilliant Beet Dip

1          lb                     Beets; soft cooked, peeled and cut into chunks

4          Oz                   Soft tofu, drained

1          tbsp                 Apple cider vinegar, (Or more, to taste)

2          Tbsp                Shallots, minced

1/2       tsp                   Dry mustard powder

1/2       tsp                   Dried thyme 1/2       tsp                   Dried tarragon

  1. Cook the beets in boiling water until just soft. Peel and cut into chunks. Allow mixture to cool until room temperature.
  2. Add all ingredients including the cooked beets to a food processor or blender, puree until smooth. Adjust seasonings, adding more vinegar and salt or pepper to taste.
  3. Serve immediately or refrigerate in a tightly sealed container to preserve for up to 3 days.

Creamy Avocado Dip

2                                  Ripe Avocado

1          tbsp                 Lemon Juice

1/2       Cup                 Coconut yogurt

1/4       tsp                   Onion Powder

1/4       tsp                   Hot Sauce, (optional)

  1. Pit, peel, and mash the avocado with a fork in a bowl.
  2. Blend in the remaining ingredients until smooth and creamy.  
  3. Cover and chill.


19        Oz                   Canned chickpeas, drained and rinsed

3          Tbsp                Tahini

2          Tbsp                Olive oil

1                                  Garlic clove, chopped

1 ½                              Lemons, juiced (use only the juice)

1/2       tsp                   Sea salt

2          Tbsp                Cold water, (or more)

To serve:

1          tsp                   Paprika

1          tbsp                 Olive oil

  1. Add all hummus ingredients to a food processor or blender.
  2. Blitz on high and puree until creamy. Add a little more water if the mixture appears too thick.
  3. Store in an air-tight container and refrigerate until chilled.
  4. When ready to serve, drizzle over the olive oil and sprinkle over the paprika.


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