Beanie Flatbread Hummus Bites
Serves: 12
 
Ingredients
  • 1 (9x7 1⁄2-inch) rectangle multigrain flatbread
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 1 (15.5-ounce) can chickpeas, drained
  • 1⁄2 cup roasted red peppers, drained
  • 1⁄2 teaspoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1⁄2 teaspoon fine sea salt
  • 2 tablespoons tahini
  • 1 tablespoon water
  • 12 (1 1⁄2x1⁄8-inch) pieces matchstick-cut carrot
  • 12 (1 1⁄2x1⁄8-inch) pieces matchstick-cut celery
Instructions
  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. Using a 2 1⁄2-inch beanie-shaped cutter, cut 12 shapes from flatbread, discarding scraps. Arrange beanie shapes on prepared baking sheet. Using a pastry brush, brush shapes with 2 teaspoons olive oil.
  3. Bake until crisp, 5 to 7 minutes. Let cool completely on baking sheet.
  4. In the work bowl of a food processor, pulse together chickpeas, roasted peppers, lemon zest and juice, salt, and remaining 2 tablespoons olive oil until smooth. With processor running, add tahini and 1 tablespoon water, processing until smooth.
  5. Transfer hummus to a piping bag fitted with a small star tip (Wilton #21). Pipe a small dollop at the top of chips for a pompom. Pipe 2 lines of hummus at the base of chips for the beanie cuff. Place a carrot stick and a celery stick on top of each upper hummus line, trimming sticks to fit, if necessary. Serve immediately.
Notes
Make-Ahead Tip: Chips and hummus can be made the day before. Store chips in an airtight container at room temperature, and store hummus in an airtight container in the refrigerator. Assemble beanies just before serving.
Recipe by TeaTime Magazine at https://teatimemagazine.com/beanie-flatbread-hummus-bites/