Hummus

2 cloves garlic
2 cans (15 oz each) chick peas, drained and rinsed
¼ teaspoon cayenne pepper
1 teaspoon sea salt
¼ cup lemon juice, freshly squeezed
½ cup extra virgin olive oil
3 tablespoons tahini
Water as needed

Chop garlic in a food processor fitted with the metal blade.
Add the remaining ingredients and pulse until a smooth paste is formed.
If the hummus is too thick add additional water or lemon juice.

Garnish by making a well in the middle of the hummus and filling the indentation with olive oil.
Sprinkle the top with smoky paprika, cayenne pepper, or paprika.

Chickpea Flatbread

1 cup water, between 110 – 115°
1 tablespoon yeast
2 tablespoons extra virgin olive oil
1 1/3 cup bread flour
1 1/3 cup all purpose flour
1 teaspoon fine sea salt

1 tablespoon cumin seeds, lightly cracked
2 tablespoon coriander seeds, lightly cracked
1 can chickpeas, drained & mashed

Sprinkle yeast on top of water in the bowl of a stand mixer and stir gently until dissolved.
Allow to proof until slightly foamy and aromatic to ensure yeast is alive, about 5 minutes.
Add oil, 1 cup of each flour, and salt.
Mix on medium low speed with a dough hook until incorporated, scraping down sides as necessary. Add remaining flour and other ingredients and knead on low speed until the dough is smooth and elastic, about 5 minutes. Turn out onto a floured surface, kneed a few turns by hand and shape into a ball. Place dough in a bowl and cover with plastic wrap on top of bowl not touching dough. Let dough rise at room temperature until doubled, about 60-75 minutes, or in refrigerator overnight.

Divide the batch of dough into 10 pieces. Roll out each of these to _1/4” thick and gently pull out into a slightly irregular oval shape and place on dark baking sheets. Bake in a preheated oven at 450°, about 4-5 minutes until they puff up. Serve at once.

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