Sweet Potato Hummus & Yogurt Flatbread

Ingredients

• ½ cup spelt flour, plus extra for kneading/rolling
• ½ cup yogurt
• ¾ teaspoon baking powder
• ¼ teaspoon sea salt
• Extra-virgin olive oil or butter for the pan
• ½ medium sweet potato, baked until mushy
• 1 can chickpeas (1.5 cups)
• 2 tablespoons tahini
• ½ tablespoon maple syrup
• 1 garlic clove
• ½ teaspoon sea salt, more to taste
• 1 teaspoon paprika, plus more for garnish
• ½ teaspoon minced rosemary
• Juice of ½ small lemon or ¼ large lemon
• Fresh black pepper
• Extra-virgin olive oil, for drizzling
• ¼ teaspoon cayenne (optional)

Instructions

1. Make the yogurt flatbreads: Combine the flour, yogurt, baking powder, and salt. Mix together with your hands to form a ball of dough. Add more flour if you need to, just enough so it's not too sticky.
2. Knead for about a minute until the dough is smooth. Put in plastic wrap and refrigerate for at least 1 hour or up to a few days.
3. Divide into 4 balls and roll them into flat disks with a rolling pin.
4. Heat a skillet over medium heat and add the oil or butter. Place the flatbreads in the pan and cook for a minute or two on each side like you would cook a pancake. Flip when you start to see bubbles, and remove when they’re at your desired level of browning or char.
5. Serve immediately; they’re best right off the skillet. If you want to make extra for later, I would keep the raw dough balls in the fridge and cook as needed instead of making them all at once and storing them.
6. Make the sweet potato hummus: Process the sweet potato, chickpeas, tahini, maple syrup, garlic, salt, paprika, rosemary, lemon juice, pepper, and cayenne, if using, in a food processor until smooth. Taste and adjust seasonings to your liking. Garnish with a drizzle of olive oil and a dusting of paprika. Serve with the yogurt flatbreads.