{Healthy New Year} Whole Wheat Flatbread and Roasted Garlic White Bean Dip +Giveaway!

by Rachel Gurk on January 4, 2012 · 75 comments

in Appetizers/Snacks, Giveaway, Vegetarian, Yeast Breads

This post is part of the Virtual Potluck! We are teaming up with Bob’s Red Mill and California Olive Ranch to bring you four weeks of healthy eating–A Healthy New Year. You can read more about the project here. We’ll start with an appetizer, then move on to a side dish, main dish, and finally dessert! Each week will include a giveaway so you can create healthy dishes with these great products as well. Also, CA Olive Ranch would like to offer a 10% discount to you. Just enter the coupon code ‘BLOGFRIENDS’ when you buy from their online store.

Each week, we’ll pair a grain with an olive oil in a recipe. And these are some good grains and olive oils. The result will be 4 48 healthy recipes. Four recipes from 12 different bloggers.

And forty-eight giveaways. Yep, you heard right. Keep up and make sure to enter them all!

For this recipe, I teamed up Bob’s Red Mill’s Hard White Whole Wheat Flour with California Olive Ranch’s Arbequina Olive Oil.

Bob’s Red Mill describes this flour as “bring[ing] complete nutritional goodness to breads and other baked goods.” They write that the “slightly sweet taste, light texture, and creamy color after baking make it easy to introduce this whole wheat flour into breads for people who traditionally have eaten only white bread.” California Olive Ranch describe this oil as ”very fresh and fruity” with “flavors of tropical fruit and fresh artichoke.” Sounds great, right? These products do not disappoint. The flour worked great for this flatbread and the flavor of the olive oil still shined through. The olive oil also made the dip creamy, flavorful and delicious.

Whole Wheat Flatbread
adapted from What Megan’s Making and King Arthur Flour

3 to 3 1/4 cups of Hard White Whole Wheat Flour
1 1/4 cup boiling water
1/2 cup potato buds or flakes
1 1/4 tsp salt
2 Tbsp Arbequina Olive Oil
1 tsp instant yeast

1. In a large bowl, measure out 2 cups of the flour. Pour the boiling water over the flour and stir until combined and semi-smooth. Cover the bowl and set aside for 30 minutes.
2. In a separate small bowl, whisk together the potato flakes, one cup of flour, salt, oil, and yeast. Add this mixture to the cooled flour/water, stir and then knead for several minutes. A soft dough should form a ball but will still be slightly sticky. You can add more flour if necessary, but by keeping my hands and work surface oiled (with olive oil), I avoided adding more flour.
3. Cover the bowl of dough and let rise for one hour.
4. Cut the dough into eight equal pieces, cover again and let rest for 30 minutes.
5. Heat a frying pan over medium heat. Roll each piece of dough into a 6- to 7-inch circle and fry without oil for about 1 minute on each side or until brown spots appear. Transfer cooked flatbreads to a plate or wire rack. Cut into wedges for this recipe or use whole for sandwiches or anything your heart desires!

Roasted Garlic White Bean Dip

1 can great Northern white beans, drained and rinsed
1 head of garlic
2 sprigs of fresh thyme, leaves remove and roughly chopped
1/4 cup Arbequina Olive Oil, plus extra for roasting garlic
salt and pepper to taste

1. Preheat oven to 400*F. Peel away outer coverings and chop off the top of the head of garlic. Place on a sheet of foil and drizzle about 1-2 tsp of olive oil over the garlic. Sprinkle with salt and pepper. Wrap up in the foil and roast for 30-40 minutes or until softened. Carefully open foil after roasting and let cool completely.
2. In a food processor, throw in rinsed beans, chopped thyme leaves, and squeeze out the roasted garlic. Puree until beans are starting to become smooth.
3. With the food processor running, pour in olive oil and process until smooth. Check seasonings and add salt and pepper as desired (pulse to combine).
4. Enjoy as a dip or use as spread on a sandwich.

Verdict: Loved both the flatbread and the dip. Good for you and delicious too. Would make a great appetizer.
Husband’s take: He loved the bread but the dip was a little too garlicky for him.
Changes I would make: The bread was sturdy enough to hold the dip, but next time I’d love to try toasting the wedges for a little while to crisp them up and add some crunch.
Difficulty: Easy!

GIVEAWAY details: One winner will receive Hard White Whole Wheat Flour and Arbequina Olive Oil. UPDATE: Giveaway has closed, winner has been chosen. Congrats to Jennifer @ Mother Thyme! 

To Enter:

Visit Bob’s Red Mill or California Olive Ranch’s Facebook page and find the Virtual Potluck code word. Use that code word in a sentence in your comment.

For Extra Entries (MAKE SURE to leave an extra comment for each or they won’t count!):

1. Follow BRM, COR and VirtualPotluck‘s Twitter profiles and tweet about the contest linking to the blog you’re entering from and using the #virtualpotluck hashtag. Then comment again, letting us know you’ve done so, by providing the link to your tweet.
2. “Like” Virtual Potluck on Facebook 
3. Subscribe to my RSS feed or add your name to my email list (please confirm when you get the email asking you to do so).
4. “Like” Not Rachael Ray on Facebook.
5. Follow @Not_RachaelRay on Twitter.

Don’t forget you can get additional entries in each week’s giveaways by visiting our host blog and finding other participating VP bloggers sites to comment on.

That’s up to six chances to win (just here on my blog)! Enter by Tuesday (1/10) and I’ll choose a random winner on Wednesday (1/11). Winner will have 48 hours to respond to my email before I choose another winner. Prize will be shipped by BRM and COO. Good luck!

 

Disclosure: I was provided with free products to use, review, and create recipes with. All opinions, as always, are 100% my own.

{ 73 comments… read them below or add one }

1 Lori S January 4, 2012 at 2:18 pm

Just got a bottle of ARBEQUINA, and as soon as I pick up some Hard White Whole Wheat Flour from Bob’s Red Mill I’ll be diving into this flatbread recipe. Love bean dips and this one looks amazing.

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2 Averie @ Love Veggies and Yoga January 4, 2012 at 2:23 pm

The dip looks great and fun giveaway! Happy 2012, Rachael!

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3 Tara @ Chip Chip Hooray January 4, 2012 at 2:27 pm

This dip looks insanely delicious–most likely because it has an entire head of garlic in it. But I’d love to see the flavor the Arbequina brings out!

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4 the wicked noodle January 4, 2012 at 2:31 pm

I love white bean dip! It’s such a healthy way to snack. Great way to pair the two!

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5 Tara @ Chip Chip Hooray January 4, 2012 at 2:32 pm

I subscribe to your RSS feed.

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6 ColleenMarie82 January 4, 2012 at 2:33 pm

I love all the uses for ARBEQUINA Olive oil, so inspiring!

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7 Tara @ Chip Chip Hooray January 4, 2012 at 2:33 pm

And I follow you on Twitter.

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8 ColleenMarie82 January 4, 2012 at 2:34 pm

LIKE Virtual Potluck on facebook

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9 Tara @ Chip Chip Hooray January 4, 2012 at 2:34 pm

I am also a fan on Facebook!

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10 ColleenMarie82 January 4, 2012 at 2:34 pm

I subscribe via e-mail

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11 ColleenMarie82 January 4, 2012 at 2:34 pm

LIKE u on facebook

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12 ColleenMarie82 January 4, 2012 at 2:35 pm

I follow on twitter as Halleelujahmom

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13 Tara @ Chip Chip Hooray January 4, 2012 at 2:35 pm

And I am a fan of Virtual Potluck on FB.

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14 Renee January 4, 2012 at 2:49 pm

This Arbequina olive oil and hard white whole wheat flour would be awesome to cook and bake with!

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15 diabeticFoodie January 4, 2012 at 3:00 pm

Sounds delicious, Rachel. And your photos are beautiful as usual!

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16 Bev Weidner January 4, 2012 at 3:02 pm

Happy New Year, Rachel! Would you spoon-feed me this dip?

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17 Kathryn January 4, 2012 at 3:10 pm

How funny, I was just thinking today about how much I wanted some garlic and white bean dip and here it is in front of me! Looks so awesome.

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18 Sarah @ The Cyclist's Wife January 4, 2012 at 5:02 pm

I ♥ Arbequina Olive Oil! I just had it for the first time with pulled mozzarella in a fabulous caprese salad. YUM!

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19 Kitchen Belleicious January 4, 2012 at 5:16 pm

I subscribe and follow you already! Awesome giveaway

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20 Nancy January 4, 2012 at 5:35 pm

Mmmm looks delicious with that yummy ARBEQUINA olive oil. I usually use Meijer brand so I would like to try something new. I tried the Bob’s Red Mill vegetable soup that I received from your mom at Christmas- yummy!

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21 Nancy January 4, 2012 at 5:35 pm

I liked the virtual potluck on facebook

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22 Nancy January 4, 2012 at 5:36 pm

and of course I love you on facebook

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23 Nancy January 4, 2012 at 5:36 pm

AND I follow your blog with Google Reader

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24 Autumn@Good Eats Girl January 4, 2012 at 5:41 pm

Oh, wow! This looks completely amazing! I love homemade flatbread! YUM!

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25 Nelly Rodriguez January 4, 2012 at 7:10 pm

The flatbread looks amazing! Love the potatoes in there!

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26 Julia January 4, 2012 at 7:12 pm

Yummy dip, and I freaking LOVE flatbread!!!!!

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27 Wehaf January 4, 2012 at 7:15 pm

That dip looks delicious!

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28 Wehaf January 4, 2012 at 7:21 pm

Does the arbequina olive oil give this a distinctive flavor?

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29 Wendy Brown January 4, 2012 at 9:09 pm

The dip and bread sound delicious. I love the fact that you used the arbequina olive oil not only in the garlic dip but also in baking the bread.

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30 Christina @ This Woman Cooks! January 4, 2012 at 9:22 pm

This looks great! One of my favorite snacks right now, hummus and pita bread. :)

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31 Mackenzie January 5, 2012 at 8:25 am

Oh my gosh this looks so healhty and delish. I wish I had a bowl of it right here in front of me! I’m on a major hummus kick – I love love love this.

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32 Jennifer @ Mother Thyme January 5, 2012 at 9:31 am

Happy New Year! This dip looks fantastic and this ARBEQUINA exta virgin olive oil looks delicious!

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33 Jennifer @ Mother Thyme January 5, 2012 at 9:32 am

I get your email subscription! :)

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34 Jennifer @ Mother Thyme January 5, 2012 at 9:32 am

I follow you on Twitter.

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35 Jennifer @ Mother Thyme January 5, 2012 at 9:33 am

I am already a fan of yours on FB! :)

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36 Alexis @ There She Goes January 5, 2012 at 10:11 am

garlic breath, come to me!! love this :)

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37 Lauren at Keep It Sweet January 5, 2012 at 10:39 am

Love this giveaway for ARBEQUINA olive oil!

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38 Lauren at Keep It Sweet January 5, 2012 at 10:40 am

I like you on Facebook

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39 Lauren at Keep It Sweet January 5, 2012 at 10:40 am

I follow you on Twitter:-)

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40 Robin O January 5, 2012 at 11:52 am

I subscribe via RSS (Google reader). Thanks for the giveaway!

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41 Robin O January 5, 2012 at 11:53 am

ARBEQUINA olive oil is the best! Thanks!

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42 Julie @BananasForBourbon January 5, 2012 at 12:21 pm

I wonder where ARBEQUINA comes from? Is it a place? A place of deliciousness?

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43 Julie @BananasForBourbon January 5, 2012 at 12:22 pm

I follow BRM, COR and VirtualPotluck on twitter

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44 Julie @BananasForBourbon January 5, 2012 at 12:23 pm

I like you on facebook

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45 Julie @BananasForBourbon January 5, 2012 at 12:23 pm

I follow you on twitter. :)

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46 Anjel Tomayko January 5, 2012 at 1:21 pm

I think this recipe looks fabulous! And I think it would be fun to grow an Arbequina tree.

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47 Anjel Tomayko January 5, 2012 at 1:22 pm

I follow all 3 on Twitter and tweeted about it. https://twitter.com/#!/Javamama75/status/154988420630982658

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48 Anjel Tomayko January 5, 2012 at 1:23 pm

I like Virtual Potluck on FB

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49 Anjel Tomayko January 5, 2012 at 1:23 pm

I follow you on Twitter.

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50 Anjel Tomayko January 5, 2012 at 1:24 pm

I like you on FB.

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51 julie January 5, 2012 at 4:46 pm

I would love to try arbequina oil on freshly baked bread
ufg8trj@yahoo.com

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52 julie January 5, 2012 at 4:47 pm

I followed you on twitter-onflgator

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53 julie January 5, 2012 at 4:48 pm

I liked virtual potluck on facebook

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54 Meryl January 5, 2012 at 7:06 pm

The ARBEQUINA olive oil sounds great.

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55 Louis January 5, 2012 at 7:07 pm

I would love to win the ARBEQUINA olive oil.

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56 Rachel Blom January 5, 2012 at 8:51 pm

Another great way to use the Arbequina olive oil.

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57 Rachel Blom January 5, 2012 at 9:35 pm

I “Like” Virtual Potluck on FB.

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58 Miss @ Miss in the Kitchen January 5, 2012 at 9:41 pm

This dip sounds amazing, I will have to try it. I know my husband would love it and your flat bread looks great!

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59 Rachel Blom January 5, 2012 at 9:45 pm

I “Like” Not Rachael Ray on FB.

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60 nik January 6, 2012 at 12:01 am

Thank you for the superdelicious recipes! For dessert I’d very much like to try California Olive Ranch’s recipe for Arbequina Chocolate Brownies using Bob’s Red Mill Flour:
http://www.californiaoliveranch.com/recipes/desserts/arbequina-chocolate-brownies
…yumyumyum!

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61 Linda S. January 6, 2012 at 11:18 am

I would definitely make this white bean dip with arbequina olive oil.

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62 Meryl January 6, 2012 at 4:41 pm

Arbequina Olive Oil sounds great!

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63 Jeff January 6, 2012 at 6:56 pm

Good job using the Arbequina olive oil and wheat flour. I bet the potato flakes make the bread quite light, good idea. Dips are great and white beans are a great canvas for other flavors.

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64 suzanne January 7, 2012 at 8:11 pm

Arbequina olive oil is delicious

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65 suzanne January 7, 2012 at 8:11 pm

I like Not Rachael Ray on Facebook

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66 suzanne January 7, 2012 at 8:12 pm

I like Virtual Potluck on facebook

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67 jessica w. January 7, 2012 at 11:02 pm

The ARBEQUINA olive oil looks soo good!

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68 jessica w. January 7, 2012 at 11:08 pm

I Follow BRM, COR and VirtualPotluck‘s Twitter profiles and tweeted https://twitter.com/#!/jrwarfield/status/155863262108459008

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69 jessica w. January 7, 2012 at 11:08 pm

I “Like” Virtual Potluck on Facebook

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70 jessica w. January 7, 2012 at 11:08 pm

I am already Subscribed to your RSS feed

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71 jessica w. January 7, 2012 at 11:09 pm

I “Like” Not Rachael Ray on Facebook

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72 jessica w. January 7, 2012 at 11:10 pm

I Follow @Not_RachaelRay on Twitter.

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73 Carmen January 8, 2012 at 3:14 pm

The flatbread and dip look fabulous. I can’t wait to try the ARBEQUINA olive oil.

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