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.”More Recipes Featuring Chickpeas

Hummus with Whole Wheat Flatbreads
Moms know best, but chef moms know even more. In honor of Mother’s Day, they offer five pieces of cooking wisdom. Photo: © Con Poulos
Active Time:
1 hrs
Total Time:
1 hrs 30 mins
4 to 6



  • 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


Make the Hummus

  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.

Meanwhile, Make the Flatbreads

  1. 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.

  2. 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.

Related Articles