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Hummus with Whole Wheat Flatbreads
© Con Poulos

Hummus with Whole Wheat Flatbreads

  • ACTIVE: 1 HR
  • TOTAL TIME: 1 HR 30 MIN plus overnight soaking
  • SERVINGS: 4 to 6
  • HEALTHY
  • MAKE-AHEAD
  • STAFF-FAVORITE
  • VEGETARIAN

“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.”

Hummus

  1. 3/4 cup dried chickpeas, soaked overnight and drained
  2. 1/4 preserved lemon, rind only, chopped
  3. 1/4 cup tahini
  4. 1/4 cup extra-virgin olive oil
  5. 3 tablespoons fresh lemon juice
  6. 2 garlic cloves, smashed
  7. 1/2 teaspoon ground cumin
  8. Salt

Flatbreads

  1. 2 cups whole wheat flour
  2. 1 teaspoon salt
  3. 1/2 teaspoon baking powder
  4. 3/4 cup warm water
  5. 3 tablespoons extra-virgin olive oil
  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. 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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