Marco's Flatbread and Sun Dried Tomato Hummus
by Marco Biasetti
Wanting to try and use your DeliVita Dough to go for something other than pizza, then why not give Marco's Flatbread and sun dried Tomato hummus a go
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Sundried tomato humous:
- 1 can chick peas, drained
- 8-10 sun dried tomatoes in olive oil
- Large glug olive oil
- Squeeze of fresh lemon juice
- 1 large clove garlic
- Salt and pepper to taste
- Handful of fresh basil leaves
- Chilli flakes to sprinkle on top (optional if you like a kick)
- 1 x Delivita Dough to go dough ball
- Drizzle Olive oil
- Bunch of fresh Rosemary
- Red onion thinly sliced
Light the oven, after 20 minutes push the fire to the back of the oven. Then wait for another 10 minutes and you’re ready to cook.
While your oven is heating up, place all the ingredients for the dip in a blender, blend until smooth, then spread on a plate, garnishing with fresh basil leaves and a drizzle of chilli oil. We’ve added a few chilli flakes for a kick.
For your flatbread, make sure your dough ball is perfectly defrosted. Ideally you should take your dough ball out the fridge, dip your defrosted dough in flour and leave on a plate covered with a damp cloth for an hour or two before stretching (maybe link to how to pre your dough video?)
Stretch out your dough, sprinkle on your rosemary, onion and salt, drizzle with olive oil and cook for 1-2 minutes in your oven. Serve straight away with your dip!