SS&GF: Simply Sugar and Gluten Free

Ingredients

For the Crust:
• 1 cup garbanzo bean flour
• 2 teaspoons ground cumin
• 1 teaspoon kosher or fine sea salt
• ½ teaspoon freshly ground black pepper
• 3 green onions, chopped
• 2 tablespoons olive oil – use divided, plus more for coating the pan
• 2 cloves garlic, minced
• 1½ cups cold water
For the Hummus:
• 1 – 15.5 ounce can garbanzo beans, drained and liquid reserved
• Juice of 1 lemon
• 3 garlic cloves, minced
• 1 teaspoon kosher or fine sea salt
• ¼ cup sesame seed tahini
• 4 dashes hot sauce (such as Tabasco)
For the Creamy Tahini
• ¼ cup sesame seed tahini
• ¼ cup fat free Greek yogurt (for dairy free, substitute with another ¼ cup tahini)
• Pinch kosher or fine sea salt
• Juice of ½ lemon
• 1 garlic clove, minced
• ¼ cup (maybe a bit more) water
For the Garnishes
• 2 cups romaine lettuce – finely shredded
• ½ cup grape or cherry tomatoes, quartered
• ¼ cup pitted kalamata olives, quartered
• ¼ cup garlic chili sauce

Instructions

1. Wipe the inside of a 12 inch cast iron skillet with olive oil making sure to coat the sides as well as the bottom. Place the pan in the oven and preheat both the oven and pan to 475 degrees.
2. While the oven is heating, prepare the batter by combining the garbanzo bean flour, cumin, 1 teaspoon salt, pepper, green onions, 1 tablespoon olive oil, minced garlic and cold water in a food processor or blender. Process until smooth, about 30 seconds. Refrigerate until the oven comes to temperature.
3. Once the oven reaches 475 degrees, carefully pour 1 tablespoon of olive oil into the hot pan while it is still in the oven, let the oil heat for about 30 seconds. Carefully remove the pan from the oven, pour in the batter carefully (it will sizzle), return to the oven and cook for 20 minutes or until the top of the crust is firm and starts to brown.
4. While the crust cooks, prepare the hummus. Rinse out your food processor or blender, add the drained garbanzo beans, juice of 1 lemon, 3 minced garlic cloves, ¼ cup tahini, 2 tablespoons of the reserved garbanzo bean liquid (or use water) and hot sauce. Process the mixture until smooth and thoroughly blended, scraping down the sides of the processor or blender if needed. Remove and reserve the hummus from the food processor or blender, rinse it out and prepare the creamy tahini sauce.
5. Combine the tahini, yogurt (if using), salt, juice of 1 lemon, minced garlic clove and ¼ cup of water in the food processor or blender. Process the mixture until smooth. It should be the constancy of very heavy cream, if too thick add some more water, a little at a time.
6. To assemble, remove the cooked crust from the pan to a serving platter, using an offset spatula if needed. Spread the hummus on top in an even layer. Top with the shredded lettuce, tomatoes, olives and a little drizzle of the tahini sauce. Serve with the remaining tahini sauce and chili garlic sauce on the side.