A serving man brought him a bowl of purple olives with flatbread, cheese, and chickpea paste. He ate a bit of it, and drank a cup of the sweet, heavy strongwine that he loved.
-A Feast for Crows, George R.R. Martin
You know how, for years, you go into grocery stores and keep buying something, and then one day realise it’s easy to make at home? Yeah well, this was one of those moments. The skies opened. Music played. Hummus was created. Amazing stuff. If you want a bit more zip, toss in a pinch of cayenne pepper as well.
And the flatbread? It’s so easy and so much more tasty. If you need to use gluten free flour, I actually recommend frying it. Gluten free flour dries out so easily, but frying it. Oh wow, is all I can say. I think it must be because it gets fried so quickly and the oil keeps it moist? Maybe, just a thought.
- 2 cups flour
- ½ tsp salt
- 1 sachet of dried yeast
- 1 tsp white sugar
- ¼ tsp cayenne pepper
- ~3/4 cup warm water
- drizzle of olive oil
- 1 can chickpeas, drained and rinsed
- 1 tbsp minced garlic
- ⅓ cup olive oil
- 2 tbs tahini paste (it’s a sesame seed paste)
- 1 tsp ground cumin
- 3 tbsp lemon juice
- Preheat oven to 200C.
- In a bowl, combine the warm water, yeast and sugar and let it sit until it foams.
- In your mixer with the dough kneading attachment, add in the flour, salt and cayenne pepper and stir in the yeasty water and olive oil.
- Turn on and mix until the dough is smooth.
- Turn out onto a floured board.
- Separate into tennis ball sized dough pieces and roll out into long ovals.
- Bake on baking paper lined trays for 5 minutes on either side until golden brown.
- add everything into a food processor and pulse.
- Drizzle a little bit of water in, tablespoon by tablespoon, until you have a smooth consistency you’re happy with.
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