We’re getting into using dry legume flours to make our bread with lately. They are gluten-free, full of protein and made from healthy, raw beans and peas.
The girls and I love this uber-crunchy ciabatta made with chickpea flour and black olives. It pairs amazingly well with a purple carrot and red onion dip, which we make with our own, homegrown ingredients.
You can switch up the recipe to include nut flours, like pistachio. An awesome, amazing and healthy twist. And best of all, these combos are kid-tested and approved.
Enjoy the variety in the Mediterranean flavors and colors!
For the bread
- 1 tsp of dry yeast
- 1 cup of warm water
- 3 cups of chickpea flour, with 1/2 cup more for kneading
- 1/3 cup EVOO
- 1/2 cup pitted black olives
- A pinch of salt
For the dip
- 3 raw purple carrots
- 1/2 cup aquafaba (water found in canned chickpeas)
- 2 cloves of garlic
- 1 red onion
- 2 tbsp EVOO
- A dash of salt
Prep time (prepping + rising)
- 2 1/2 hours
- About 1 hour
Total time (prepping + cooking)
- 3 1/2 hours
For the bread
- Mix dry yeast and warm water in a small bowl with a spoon and let sit for 5 minutes. You will then see the mixture start to froth. This means the yeast is “activating”, or coming alive, as a reaction to the warm water.
- In the meantime, put all ingredients, except for the olives, in an S-bladed blender. Blend on medium speed for about 2 minutes.
- Stir the frothy water/yeast mix with your fingers. Once all yeast has dissolved, pour mix into the blender.
- Blend on medium speed until a ball of dough forms.
- Once there, add the olives and blend one more minute.
- Sprinkle some flour on a large surface (e.g. a table),
- Remove the dough from the blender, then knead vigorously for 10 minutes.
- Form dough into a loaf.
- Put the loaf in a bowl, then cover it with a clean dishcloth. Set in a fairly warm place.
- Let the dough rise for about 2 hours.
- When the time is up, take the dough out of the bowl and then knead for 5 minutes. This will help remove any air bubbles that may have formed during rising. Form another loaf.
- Line a loaf pan with parchment paper.
- Set the loaf in the pan. With a sharp knife, gently slice the top of the loaf (see picture).
- Preheat the oven to 165 degrees C (330 degrees F).
- Bake the loaf for 1 hour or until it sounds hollow when tapped.
- Let the bread cool for 1 hour before serving.
For the dip
- Blend all ingredients, raw, on high speed for 5 minutes.
- Refrigerate until bread is ready to be sliced.
- Once you are ready to use the dip, garnish it with green onion tops and splash of EVOO.
Of special notice
- Try using any kind of dry legume flour for your bread – red lentil, split-pea, white bean.
- Also try different nut flours too – pistachios, cashews or almonds. Just choose your favorite ones and grind them in a coffee grinder. They’re all delicious and super healthy!
- If you add chickpeas to the carrot-onion dip, you’ll give regular hummus an interesting twist. Have fun mixing and matching!