Daring Bakers-September Challenge~Lavosh and Vegan Dip

September's Daring Baker's Challenge was Lavosh and a vegan dip! Thank you Shel from Musing From the Fishbowl and Natalie from Gluten A Go Go, for hosting this challenge! I am grateful to anyone who chooses a challenge that does not involve buttercream or baking and assembling cakes that take 2 days to make.


Here's the beginnings of my lavosh. A yeast dough ball. For the longest time I did not own a rolling pin. I would roll my dough out using a glass cup. But thank goodness I now have a rolling pin.
I'm still rolling out the dough, letting it rest, and then rolling it out more. I wanted to make really crispy lavosh so I had to roll it as thin as possible.
For this challenge, we could top the dough with any kind of seasoning that we wanted to. I went with a mixture of salt, garlic powder, black sesame seeds, and plain sesame seeds.
Here's the finished product. Tiny little abstract crackers. I call them "abstract" crackers because they are all different sizes.
My dip. I black bean garlic chipotle hummus.

My Black Bean Hummus Recipe:
1/2 c. canned black beans (slightly drained)
1 clove of garlic
1 chipotle pepper
salt to taste (I think I used 1/4 t. kosher salt)
Blended all the ingredients together using a hand blender.
Added another 1/2 c. of drained black beans and lightly blended this in (to give the dip a little bit more texture)
The finished product
If you are interested in checking out other Daring Baker's lavosh and vegan dips, here's the blog roll.