Hummus with Whole Wheat Flatbreads

Adapted from: Food & Wine Magazine, Feb. 2012

Hummus:

¾ cup dried white beans, soaked overnight and drained

1 tbsp. lemon zest

¼ cup tahini

¼ cup olive oil

3 tbsp. fresh lemon juice

1 garlic clove

½ tsp. cumin

Flatbreads:

2 cups whole wheat flour

1 tsp. salt

½ tsp. baking powder

¾ cup warm water

3 tbsp. olive oil

Step 1:

        To make the hummus, cover the white beans with water in a medium saucepan and bring to a boil (you could use canned and omit this step). Simmer over low heat until beans are tender (mine took 1 ½ hours). Reserve ¼ cup of the cooking liquid and drain the beans. Place the beans plus the rest of the hummus ingredients in a food processor and blend until smooth. Season with salt (you’ll need a good amount if you started with dried beans and less for the canned variety).

Step 2:

        Make the flatbreads. In a large bowl, whisk together the flour, salt, and baking powder. Stir in the water and olive oil and knead to form a moist dough. Cover with a towel and let rest for 30 minutes.

Step 3:

        Heat a cast iron skillet over moderate heat. Divide the dough into 16 balls. On a lightly floured surface, roll each ball into a 6X3 inch oval. Cook flatbreads 2 at a time until they start to brown on the bottom. Flip and cook until both sides are brown. Serve with hummus.

Printed from SavoryLessons.blogspot.com