Ingredients
3/4 c. dried chickpeas
1/4 preserved lemon
1/4 c. tahini
1/4 c. extra-virgin olive oil
3 tbsp. fresh lemon juice
2 clove garlic
1/2 tsp. ground cumin
salt
2 c. whole wheat flour
1 tsp. salt
1/2 tsp. baking powder
3/4 c. warm water
3 tbsp. extra-virgin olive oil
Preparation
Step 1Make the Hummus: 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.Step 2Meanwhile, 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 for 30 minutes.Step 3Heat 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. Looking for party-ready recipes? Try our top guacamole recipes, birthday cakes, or punch recipes.
