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1
Hummus:
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2
Boil peas until tender, about 30 min. Add whole garlic cloves about 10 min before peas are done. Let cool until able to handle. Do not drain. Meanwhile, toast sesame seed and cumin in a hot, dry pan until golden and fragrant, about 5 minutes, shaking pan occasionally. Grind seeds so at least half are broken with a spice grinder, mortar, or rolling pin.
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3
Puree all ingredients, including 2 Tbsp cooking liquid except olive oil and lemon juice together in a food processor or blender, working in batches if necessary. Add lemon juice and olive oil and pulse until combined. Taste and adjust seasoning as needed.
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4
Flatbread:
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5
Heat milk and butter until butter is melted. Stir together yeast, salt, sugar, and 1/2 cup wheat flour in a mixing bowl. Add molasses, yogurt, and very warm milk. Stir to combine everything completely. Continue to add flour and stir until a dough forms. Knead in additional flour until the dough is still soft, but not sticking to your hands or the counter. Place in a greased bowl, cover, and let rise until doubled (about 1 hour). Preheat oven and baking stone or sheet to 400 degrees. Divide dough into four pieces and roll very thin between two sheets of buttered parchment or waxed paper. In turn, transfer dough to hot baking stone and bake for 4-5 minutes, until edges and tops of blisters begin to brown. Break into random pieces and serve with hummus.
