Hummus with Whole Wheat Flatbreads |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 |
2 cups whole wheat flour |
1 teaspoon salt |
1/2 teaspoon baking powder |
3/4 cup warm water |
3 tablespoons extra-virgin olive oil |
Directions:
1. 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.
2. 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.
3. 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.
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