Lemon Dill Flatbread With Spicy Hummus

Ingredients

Lemon Dill Flatbread
3 tablespoons dill, chopped
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
cup olive oil plus more for brushing
Zest of 2 lemons
Kosher salt
Hummus
28 ounces chickpeas, drained
tablespoons tahini (toasted, not raw)
Juice of 1 lemon
2 cloves garlic, minced
1/4 cup pine nuts, toasted
1 tablespoon red chili powder
1/2 cup olive oil

Preparation

1
Lemon Dill Flatbread
2
Preheat oven to 450°F with a heavy baking sheet on rack in middle.
3
Stir flour, 2 tablespoons dill, baking powder, lemon zest and salt in a bowl.
4
Make a well in center and add water and oil. Mix slowly with a wooden spoon until a dough forms. Knead gently on a work surface 4 or 5 times.
5
Divide dough into 3 chunks and roll out 1 thin piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper.
6
Lightly brush top with olive oil and scatter dill on top. Sprinkle with salt. Lift parchment paper and dough carefully and place on preheated baking sheet and bake until lightly golden, approximately 8 to 10 minutes.
7
Allow flatbread to cool. Repeat process with remaining dough on fresh parchment (do not oil or salt until just before baking). Break into pieces.
8
Hummus
9
Pulse garlic and pine nuts in a food processor until combined.
10
Add chickpeas, tahini and chili powder. Blend.
11
Turn food processor to low speed and pour in olive oil, adding more based on desired consistency. Blend until smooth. Salt to taste.
12
When serving, sprinkle with pine nuts and parsley if desired.

Tools

 



About

Yield:

8.0

Added:

December 9, 2009

Creator:

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