Chickpea Flour Flatbread with Sun-Dried Tomato Pesto

Chickpea Flour Flatbread with Sun-Dried Tomato Pesto is a flavorful and easy-to-make dish. This dish combines the nutty taste of chickpea flour with the rich flavors of sun-dried tomatoes. The flatbread is gluten-free and vegan, making it suitable for various dietary restrictions. With a crispy exterior and a tender interior, this flatbread pairs well with the bold and tangy sun-dried tomato pesto. It can be served as an appetizer, snack, or light meal. This dish offers a delightful combination of textures and flavors that will enhance any meal experience.

Ingredients

• 1 1/2 cup chickpea flour
• 1/2 cup water
• 1/4 cup olive oil
• 1 tsp salt
• 1 cup sun-dried tomatoes
• 1/4 cup pine nuts
• 2 cloves garlic, minced
• 1/4 cup fresh basil leaves
• 1/4 cup olive oil
• 1 Tbsp lemon juice

Instructions

1. In a mixing bowl, combine chickpea flour, water, olive oil, and salt. Mix until smooth and let the batter rest for 30 minutes.
2. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
3. Spread the batter on the prepared baking sheet to form a thin flatbread. Bake for 15-20 minutes until golden brown and crispy.
4. In a food processor, combine sun-dried tomatoes, pine nuts, garlic, basil, olive oil, and lemon juice. Blend until smooth.
5. Spread the sun-dried tomato pesto over the baked flatbread. Slice and serve.

Keywords: Gluten-Free, Vegan, Snack

Spice Rack: Salt, Pepper

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