1can (15.8 oz.) great Northern white beans, drained and rinsed
1head garlic
2sprigs fresh thyme, leaves removed and roughly chopped
1/4cupolive oil, plus extra for roasting garlic
salt and pepper to taste
Instructions
Flatbread
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.
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.
Cover the bowl of dough and let rise for one hour.
Cut the dough into eight equal pieces, cover again and let rest for 30 minutes.
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!
White Bean Dip
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 teaspoons 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.
To the bowl of a food processor, add rinsed beans, chopped thyme leaves, and squeeze out the roasted garlic. Puree until beans are starting to become smooth.
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).