Flatbread with White Bean Hummus, Caramelized Onions, Black Olives and Spanish White Anchovies (Bobby Flay) Recipe

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Flatbread with White Bean Hummus, Caramelized Onions, Black Olives and Spanish White Anchovies (Bobby Flay)
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  1. Spread each flatbread with some of the hummus, then top with the caramelized onions, olives, and anchovies. Garnish with fresh thyme leaves. Cut into wedges and serve.
  2. Buckwheat Flatbread:
  3. In an electric mixer fitted with the paddle attachment, combine the yeast, sugar, and water. Mix for 1 minute on low speed and let stand until the mixture just begins to bubble. Attach the dough hook and add both flours and the salt to the yeast mixture. Mix until it forms a mass; the dough should be sticky. Continue to add additional flour, if necessary, until the surface is dry enough to handle and dry enough to roll.
  4. Divide the dough into 4 pieces, roll into balls, and lightly brush with oil. Place on a floured surface and cover the balls with plastic wrap and a clean cloth and let proof for 2 hours at room temperature; or, place on a lightly greased baking sheet, cover, and let proof overnight in a refrigerator.
  5. Preheat a grill or preheat the oven to 425 degrees F.
  6. To form flatbread, pat each piece of dough out into a 5-inch disk and sprinkle liberally with flour. Roll each disk, on a floured surface, into a 10-inch diameter circle. Puncture the dough liberally with a fork to keep it from rising. Grill or bake each on a pizza stone or a lightly greased sheet pan for about 5 minutes or until dough starts to get crisp on the edges but still remains chewy.
  7. White Bean Hummus:
  8. Place beans, garlic, harissa, lemon juice, and tahini in the bowl of a food processor and process until smooth. With the machine running, slowly add the olive oil until emulsified. Season with salt and pepper, to taste.
  9. Caramelized Onions:
  10. Heat oil and butter in a large pan over medium heat. Add the onions and sugar and cook slowly until deep golden brown, stirring occasionally. Remove from the heat and stir in the thyme.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 546.43 Kcal (2288 kJ)
Calories from fat 291.95 Kcal
% Daily Value*
Total Fat 32.44g 50%
Cholesterol 7.63mg 3%
Sodium 788.66mg 33%
Potassium 281.44mg 6%
Total Carbs 55.09g 18%
Sugars 3.23g 13%
Dietary Fiber 4.55g 18%
Protein 10.33g 21%
Vitamin C 9.2mg 15%
Vitamin A 0.1mg 2%
Iron 3.5mg 19%
Calcium 72.6mg 7%
Amount Per 100 g
Calories 241.34 Kcal (1010 kJ)
Calories from fat 128.95 Kcal
% Daily Value*
Total Fat 14.33g 50%
Cholesterol 3.37mg 3%
Sodium 348.33mg 33%
Potassium 124.3mg 6%
Total Carbs 24.33g 18%
Sugars 1.43g 13%
Dietary Fiber 2.01g 18%
Protein 4.56g 21%
Vitamin C 4.1mg 15%
Iron 1.5mg 19%
Calcium 32.1mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.8
  • 15

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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