Snacking was never this nutritious with this flatbread recipe full of whole foods!
⅓ Cup Sesame Seeds
¼ tsp Salt
3 Tbsp Navitas Naturals Omega Smoothie Blend
1 Tbsp Coconut Oil
16 oz cooked Garbanzo Beans
1 Tbsp Lemon Juice
2 Tbsp minced Scallions (white and green parts)
Preheat oven to 350 degrees.
Place all ingredients in a food processor with the “S” blade, and process to form a dough. Alternately, mash the garbanzo beans into a paste and mix/knead by hand.
Roll dough out into a very thin layer onto 2 greased cookie sheets.
Bake until just golden brown, about 20 – 25 minutes.
Store in an airtight container for up to one week.
To make extra crispy, add a couple minutes to the cooking time. The cooked garbanzo beans used in the original recipe were lightly presalted. Use more or less sea salt depending on the salt level of the beans you are using.