Hummus with Whole Wheat Flatbreads

“Kids like hummus,” says Alice Waters, “and they like to make the little flatbreads and heat them like tortillas; the whole process is irresistible, and the price is practically nonexistent.”

Slideshow:More Recipes Featuring Chickpeas

  • Active:
  • Total Time:
  • Servings: 4 to 6
  • Time(Other): plus overnight soaking

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  • 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

How to make this recipe

  1. 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.

  2. 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.

  3. Meanwhile, Make the Flatbreads

    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.

Contributed By Photo © Con Poulos Published February 2012

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