This quick and easy homemade version beats anything you can buy at the store.
For a simple, refreshing snack, this Mediterranean classic is quickly becoming my go-to favorite. It’s great to bring along for picnics and barbecues, or just to have as an afternoon treat. And because chickpeas are packed full of protein and fiber, and olive oil is full of the good-for-you fats, hummus is actually a pretty healthy snack. For added flavor, use this recipe as a base and toss in whatever extras you want — try sun dried tomatoes, chopped spinach, or pesto. Plus, the extra tahini, which can be found at most high end grocery stores as well as ethnic markets, is a great base for a whole slew of dips. Combined with romesco it makes a creamy, but light spread for sandwiches and can give tuna fish salad an earthy, garlicky tang. For an extra special treat, make your own flat bread. This fail-safe dough is a great addition to a party and freezes wonderfully so you’ll always have a few slices on hand!
2 garlic cloves
2 tsp salt
1/2 tsp cumin
1 16-oz. can chick peas, drained and rinsed
2 tbsp cup tahini
2tbsp cup lemon juice
1/8 cup water
1/4 cup olive oil
1. Place the garlic, salt, cumin, chickpeas, tahini, lemon juice and water in a small food processor and blend until combined but not smooth. Add in half the oil and blend until thoroughly mixed, then add the rest of the oil and blend until hummus is at desired consistency. Season to taste with salt. Roughly chop parsley springs and use for garnish. Sprinkle with paprika.
Flat bread, adapted from Bon Appetit June 2011
1 ¼-oz package of active dry yeast
1 Tbsp olive oil, plus ½ cup for cooking
5 cups all purpose flour
1 tbsp kosher salt
1. Pour two cups of warm water (105 – 115 degrees Fahrenheit) into the bowl of a stand mixer. Sprinkle in yeast and let sit until the yeast dissolves, around 10 minutes. The mixture should start to foam (if this doesn’t occur, start over). Add in the 1 tbsp olive oil, and then add 5 cups of flour and the kosher salt. Beat using the paddle attachment until the dough forms, about one minute.
2. Turn dough out onto a floured work surface and knead until smooth, about five minutes, adding more flour if necessary to create a smooth but slightly tacky dough. Place dough in a large, lightly oiled bowl; turn to coat. Cover with plastic wrap and set in a warm place until the dough doubles in volume, about one hour.
3. After dough has doubled, transfer to a floured work surface and divide into eight equal pieces. Roll these into balls and place on floured sheet trays. Cover with a kitchen towel and let the dough rest for 15 minutes.
4. Heat the oven to 450 degrees Fahrenheit. Use the extra oil to lightly brush two sheet trays. Roll one ball at a time out into ¼-inch thickness and place on sheet trays. Flip, sprinkle with maldon salt, and bake for four minutes. Remove from oven, flip, sprinkle with maldon and bake again for three to four minutes, until golden brown. Continue with remaining dough, adding additional oil to trays as needed.
5. Adversely, bread can also be cooked on a grill. Heat grill to medium high, and roll dough out as above. Place on oiled sheet tray, season, and flip. Brush grill rack with oil and place flatbread down on rack. Cook until lightly charred and cooked through, about one to two minutes per side.
6. Slice bread into wedges and enjoy warm with hummus. Bread will keep, in a sealed container for up to four days. Refresh in a toaster oven as needed.