“Children like hummus,” says Alice Waters, “they usually prefer to make the little flatbreads and warmth them like tortillas; the entire course of is irresistible, and the value is virtually nonexistent.”
Components
¾ cup dried chickpeas, soaked in a single day and drained
¼ preserved lemon, rind solely, chopped
¼ cup tahini
¼ cup extra-virgin olive oil
3 tablespoons recent lemon juice
2 garlic cloves, smashed
½ teaspoon floor cumin
Salt
2 cups complete wheat flour
1 teaspoon salt
½ teaspoon baking powder
¾ cup heat water
3 tablespoons extra-virgin olive oil
Instructions
Step 1
In a saucepan, cowl the chickpeas with 2 inches of water and convey to a boil. Simmer over low warmth till the chickpeas are tender, about 1 hour; add extra water as wanted to maintain them lined. Reserve 1/4 cup of the cooking liquid and drain the chickpeas. Switch the chickpeas to a meals processor. Add the reserved cooking liquid and the remaining hummus elements and course of till easy. Season with salt.
Step 2
In a big bowl, whisk the flour, salt and baking powder. Stir within the water and olive oil and knead to type a moist dough. Cowl with a kitchen towel and let relaxation for half-hour.
Step 3
Warmth a 10-inch cast-iron skillet. Divide the dough into 16 balls. On a calmly floured work floor, roll out every ball to a 6-by-3-inch oval. Prepare dinner 2 flatbreads at a time within the skillet over reasonable warmth till they begin to brown on the underside, about 2 minutes. Flip and prepare dinner till browned in spots on the opposite facet, about 2 minutes. Simply earlier than serving, flip every flatbread over an open flame till calmly charred, 1 minute. Serve with the hummus.
Recipe by Food & Wine
