Whole Wheat Flatbread and Roasted Garlic White Bean Dip

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, 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.

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!



Disclosure: I was provided with free products to use, review, and create recipes with. No other compensation was provided. All opinions, as always, are 100% my own.

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  1. 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.

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

  3. 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!

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

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

  6. LIKE Virtual Potluck on facebook

  7. I subscribe via e-mail

  8. LIKE u on facebook

  9. I follow on twitter as Halleelujahmom

  10. And I am a fan of Virtual Potluck on FB.

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

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

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

  14. 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.

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

  16. I subscribe and follow you already! Awesome giveaway

  17. 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!

  18. I liked the virtual potluck on facebook

  19. and of course I love you on facebook

  20. AND I follow your blog with Google Reader

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

  22. The flatbread looks amazing! Love the potatoes in there!

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

  24. That dip looks delicious!

  25. Does the arbequina olive oil give this a distinctive flavor?

  26. 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.

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

  28. 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.

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

  30. I get your email subscription! :)

  31. I follow you on Twitter.

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

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

  34. Love this giveaway for ARBEQUINA olive oil!

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

  36. ARBEQUINA olive oil is the best! Thanks!

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

  38. I follow BRM, COR and VirtualPotluck on twitter

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

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

  41. I like Virtual Potluck on FB

  42. I follow you on Twitter.

  43. I like you on FB.

  44. I would love to try arbequina oil on freshly baked bread

  45. I followed you on twitter-onflgator

  46. I liked virtual potluck on facebook

  47. The ARBEQUINA olive oil sounds great.

  48. I would love to win the ARBEQUINA olive oil.

  49. Another great way to use the Arbequina olive oil.

  50. I “Like” Virtual Potluck on FB.

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

  52. I “Like” Not Rachael Ray on FB.

  53. 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:

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

  55. Arbequina Olive Oil sounds great!

  56. 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.

  57. Arbequina olive oil is delicious

  58. I like Not Rachael Ray on Facebook

  59. I like Virtual Potluck on facebook

  60. The ARBEQUINA olive oil looks soo good!

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

  62. I “Like” Virtual Potluck on Facebook

  63. I am already Subscribed to your RSS feed

  64. I “Like” Not Rachael Ray on Facebook

  65. I Follow @Not_RachaelRay on Twitter.

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

  67. Pingback: A Tasty and Heathy New Year Challenge with Bob’s Red Mill and California Olive Ranch «

  68. Pingback: Stardust Dazzler {and a cocktail party!} - Rachel Cooks

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