Hummus With Whole Wheat Flatbreads Recipe

Name: Hummus With Whole Wheat Flatbreads
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.
2
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.

580

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Hummus With Whole Wheat Flatbreads falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hummus With Whole Wheat Flatbreads

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