Crispy Flatbread with Whipped White Bean and Herb Spread

Ingredients

• 1 1/2 cups white rice flour
• 1/2 cup potato starch
• 1 tsp baking powder
• 3/4 tsp salt
• 3/4 cup warm water
• 3 tbsp avocado oil
• 15 oz can canned white beans, drained
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1/2 tsp ground cumin
• 1/4 cup pickled jalapeños, sliced(optional)
• 2 tbsp fresh cilantro(optional)

Instructions

1. 1

   Whisk white rice flour, potato starch, baking powder, and salt. Add warm water and 1 tbsp avocado oil; knead into a soft dough and rest 10 minutes.

2. 2

   Divide into 8 balls and roll each thin.

3. 3

   Heat a dry skillet over medium-high and cook flatbreads 1-2 minutes per side until blistered and crisp at the edges; brush lightly with avocado oil.

4. 4

   Blend white beans, lemon juice, garlic, rosemary, cumin, remaining avocado oil, and salt until completely smooth and fluffy, adding water by the tablespoon if needed.

5. 5

   Spread the bean mixture over warm flatbreads and top with pickled jalapeños and cilantro. Cut into wedges and serve.