Fresh, simple, and very few ingredients come together to make this healthy and flavorful appetizer.
Recipe and photos by Gluten Free Zen
![](https://i0.wp.com/recipes.chebe.com/wp-content/uploads/dsc9853.jpg?resize=150%2C99&ssl=1)
Fresh, simple, and very few ingredients come together to make this healthy and flavorful appetizer.
- 1 package Chebe Focaccia Mix, or other savory Chebe variety
- 1 1/2 Tbsp fresh chives snipped
- 2 tsp fresh rosemary snipped
- 1 1/2 tsp fresh thyme leaves
- 1 1/2 tsp garlic powder
- 1 Tbsp chia seeds
- 3/4 tsp sea salt
- 6 grinds fresh pepper
- 1 egg
- 3 Tbsp olive oil
- 1/2 cup unsweetened hemp milk
- 1 can garbanzo beans, 15 oz
- 1 cup baby spinach packed
- 2 cloves garlic peeled
- 2 Tbsp Bragg’s Organic Sprinkle
- 5 sun dried tomatoes in oil
- 1/2 tsp sea salt
- 8 grinds pepper
- juice of 1 fresh lemon
- 3/4 cup avocado oil
-
Preheat oven to 375 degrees
-
Cut a piece of parchment paper to fit a baking sheet.
-
Mix all ingredients together with a fork in a medium bowl until combined. Knead with hand until smooth.
-
Roll out thinly on the parchment to fit as much of the cut parchment as possible.
-
Slide the parchment and dough onto a baking sheet.
-
Bake (I use convection) for 25 minutes.
-
Allow to cool for about 5 minutes before tearing or cutting into pieces.
-
Place all ingredients except avocado oil in food processor.
-
Pulse about 20 times until ingredients are chopped.
-
Turn on High and slowly drizzle the avocado oil into the mixture.
-
Continue mixing on High for 2 minutes.
Recipe by Gluten Free Zen
This recipe works great with Chēbē Focaccia Mix, but you may also try it with these other Chebe mixes: