Tuesday, June 3, 2014

Hummus With Whole Wheat Flatbreads

Hummus With Whole Wheat Flatbreads
The recipe I share today is from Alice Waters.  Alice is the lady who coined the term Nouvelle Cuisine.  She operates a small and very intimate restaurant in Berkley CA.  Reservations are a must and also if you are lucky.  Her menu changes daily due to what is fresh from the garden or at the market.
3/4 cup dried chickpeas, soaked and 
    drained overnight
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
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: 
In a saucepan cover the chickpeas (garbanzo beans) with 2" of water and bring to a boil.  Simmer over low heat until the chick- peas 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.  
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 30 minutes.
Heat a 10 inch cast iron skillet.  Divide the dough into 16 blls.  On a lightly floured work surface, roll out each ball to a 6X3 inch oval.  Cook 2 flatbreads at a time in the skillet until they start to brown on the bottom, about 2 minutes.  Flip until they start to cook in spots on the other side.  Just before serving, turn each flatbread over an open flame until lightly charred, 1 minute.  Serve with Hummus!  

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