RECIPES

Grilled Flatbread with Herbed California Avocado Hummus, Carrots and Pickled Shallots

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Total Time:

2h

Cook Time:

30min

Prep Time:

1h 30min

Nutritional Highlights (per serving)

See Full

460
Calories
28 g
Total Fat
7 g
Dietary Fiber
7 g
Protein
50 g
Total Carbs
 Grilled Flatbread with Herbed California Avocado Hummus, Carrots and Pickled Shallots

This is not your ordinary flatbread – the grilled dough and California Avocados create a smoky taste and texture that balances against the sour pickled shallots and creamy herbed hummus. Nutritionally, this recipe is a good source and excellent source of antioxidant vitamins A (10% DV), C (20% DV), and E (20% DV).

Ingredients

Serves: 8
1 1/2  cups  all-purpose flour, plus up to 1/4 cup as needed to roll dough
1/2  cup  traditional plain yogurt
1 1/2  tsp.  yeast
1/2  cup  milk
tsp.  kosher salt, divided
1/2  cup  chopped whole carrots
1/4  cup  water
1/2  cup  extra virgin olive oil, divided
Tbsp.  coriander seeds
1/2  Tbsp.  fennel seeds
tsp.  black peppercorns
1/4  tsp.  chili flakes
sprigs  thyme
1 1/4  cups  red wine vinegar
3/4  cup  sugar
  shallots, peeled and sliced thinly
  ripe, Fresh California Avocados, seeded, peeled and halved
cup  Herbed California Avocado Hummus (see make ahead recipe below)
tsp.  black sesame seeds
tsp.  sea salt flakes
   
    Herbed California Avocado Hummus IngredientsYields: 2 ½ cups
  ripe, Fresh California Avocados, seeded, peeled and halved
  carrot tops, leaves only
Tbsp.  cilantro stems
1/2    lime, juiced
1/2    small lemon, juiced
Tbsp.  tahini
1/2  tsp.  cumin, toasted
Tbsp.  water
1/2  tsp.  kosher salt, or to taste

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

  1. For flatbread, use a dough hook to mix flour, yogurt, yeast, milk and 1/2 tsp. salt for 5 minutes.
  2. Let rest and double in size, about 1 hour.
  3. Flour a flat surface; divide dough into 8 balls, the roll each ball evenly into circles about 1/8-inch thick. NOTE: If dough is sticky, knead in up to 1/4 cup flour.
  4. Set aside until ready to grill.
  5. Preheat oven to 350 degrees F.
  6. Place chopped carrots in a deep roasting pan with water, remaining salt and half the oil, cover with foil and roast at 350 degrees for 20 minutes, then set aside.
  7. In a saucepan, combine coriander seeds, fennel seeds, peppercorns, chili flakes, thyme, red wine vinegar and sugar. Bring all ingredients to a boil, about 10 minutes, then strain liquid over shallots and set aside.
  8. Preheat charcoal grill for up to 10 minutes, set gas grill to 350 degrees F, or preheat skillet on medium heat.
  9. Spread half the remaining oil on both sides of the flatbread circles and place on grill for 2 minutes on each side, then let rest.
  10. Cut avocado halves into four equal slices each, then brush remaining oil equally on each slice. Place on grill for about 2 minutes, or until each side is slightly charred. NOTE: Keep grilling until you can see visible grill marks on each slice.
  11. Spread Herbed California Avocado Hummus evenly across flatbread, layer on roasted carrots, grilled avocado slices and top with drained pickled shallots, black sesame seeds and sea salt flakes.
NUTRITION INFORMATION
PER SERVING
Calories 460
Total Fat 28 g
Trans Fat 0 g
Saturated Fat 45 g
Unsaturated Fat g
Polyunsaturated Fat mg
Dietary Fiber 7 g
Protein 7 g
Total Carbs 50 g
Cholesterol 5 mg
Sodium 610 mg
Potassium mg
Total Sugar 21 g

Vitamin A 101 mcg; Vitamin C 18 mg; Calcium 69 mg; Iron 2 mg; Vitamin D 0 mcg; Folate 81 mcg; Omega 3 Fatty Acid 0.21 g.

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Chef Caroline Glover

Caroline Glover founded Annette in the fall of 2016. She named the restaurant for her feisty and brilliant great aunt Netsie, a novelist and short story writer who lived in small town Texas. Netsie didn’t teach Caroline to cook, though her tamales and martinis were exemplary. Instead, she taught Caroline to have an opinion. That confidence in her own good taste has carried Caroline through more than 15 years in the restaurant industry.

Caroline has been a semi-finalist for four James Beard Awards, in the Best Chef Mountain, Best Chef Southwest and Best New Restaurant categories. In 2019, she was named one of Food and Wine Magazine’s Best New Chefs. In 2017, Annette was named one of the 50 Best New Restaurants in the country by Bon Appétit Magazine, was named Denver’s best new restaurant by 5280 magazine, and was Eater Denver’s Restaurant of the Year.

 

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