Israeli | Hummus with Whole Wheat Flatbreads

Posted on February 2, 2012

The hummus was good and easy to make. Although soaking garbanzos overnight requires planning. You probably could use canned garbanzos, not sure what the difference would be. I found that the hummus needed more lemon juice and garlic to get it to my taste. I suggest starting with the recipe and adjusting to your taste. The flatbreads were easy and fun to make. Kids might have fun rolling these out. Mine cooked faster than the 4 minutes listed in the recipe. This recipe post is part of my Global Bites Project - Middle Eastern Cuisine adventure.

Yield: 4 to 6 servings

Ingredients

HUMMUS

3/4 cup dried chickpeas, soaked overnight and drained

1/4 preserved lemon, rind only, chopped

1/4 cup tahini

1/4 cup extra-virgin olive oil

3 tablespoons fresh lemon juice

2 garlic cloves, smashed

1/2 teaspoon ground cumin

salt

 

FLATBREADS

2 cups whole wheat flour

1 teaspoon salt

1/2 teaspoon baking powder

3/4 cup warm water

3 tablespoons extra-virgin olive oil

Method

Make the HUMMUS: In a saucepan, cover the chickpeas with 2 inches of water and bring to a boil. Simmer over low heat until the chickpeas are tender, about 1 hour; add more water as needed to keep them covered. Reserve 1/4 cup of the cooking liquid and drain the chickpeas. Transfer the chickpeas to a food processor. Add the reserved cooking liquid and the remaining hummus ingredients and process until smooth. Season with salt.

Meanwhile, make the FLATBREADS: In a large bowl, whisk the flour, salt and baking powder. Stir in the water and olive oil and knead to form a moist dough. Cover with a kitchen towel and let rest for 30 minutes.

Heat a 10-inch cast-iron skillet. Divide the dough into 16 balls. On a lightly floured work surface, roll out each ball to a 6-by-3-inch oval. Cook 2 flatbreads at a time in the skillet over moderate heat until they start to brown on the bottom, about 2 minutes. Flip and cook until browned in spots on the other side, about 2 minutes. Just before serving, turn each flatbread over an open flame until lightly charred, 1 minute. Serve with the hummus.

 

(Ref. "Hummus with Whole Wheat Flatbreads" recipe, Food and Wine magazine February 2012.)