To Make the Ancient Flatbreads:

1. Add all your dry ingredients to a stand mixer, or a bowl, and thoroughly combine.
2. Slowly add the water until a dough comes together. Let the stand mixer knead the dough for about 5 minutes, or knead by hand for 10 minutes.
3. Cut the dough into 6 equal size balls and roll them out as thin as you can get them without tearing the dough, on a floured surface.
4. Heat a non-stick pan over high heat until it is smoking, then turn down to medium heat.
5. Cook each flatbread for about 3 minutes on each side, or until brown bubbles appear. If they puff up just push them down (this steam helps to cook the inside of your flatbread).

To Make the Smoked White Bean Hummus:

1. Soak your white beans overnight and then boil for an hour prior to creating your wraps, alternatively just use canned pre-cooked beans.
2. With a potato masher smash your white beans in a bowl until a “chunky”-hummus consistency is achieved
3. Add the white bean smash to your diced red onion, minced garlic, lemon juice, tahini, water, chopped cilantro, and spices.
4. Stir well to combine all the ingredients.
5. Place in a container and store in the fridge to set.

To Make the Oven Roasted Chickpeas: 

1. Preheat your oven to 400°F.
2. Combine your pre-cooked chickpeas with the spices and toss well.
3. Bake on an oven-safe tray for 25 minutes, tossing halfway through to ensure all the chickpeas roast evenly.

To Assemble: 

1. Add 1/4 cup of the white bean smash to each flatbread, then top with sliced cucumber, carrot ribbons, chopped red cabbage, black olives, diced red onion, the roasted chickpeas, and a drizzle of tahini.