Equipment
Ingredients
Flatbread Dough
- 180 ml warm water, temperature around 35C/95F
- 5 g active dry yeast
- 300 g bread flour
- 5 g kosher salt
- 15 ml extra virgin olive oil
Hummus
- 45 ml lemon juice, freshly squeezed
- 2 garlic, peeled
- 100 g tahini, well stirred
- 250 g canned chickpeas, rinsed and drained
- 3 g ground cumin
- 4 g kosher salt
- 60 ml ice water
Garnish
- 2 long green chilies
- 50 g kalamata olives, pitted and roughly chopped
- 30 ml extra virgin olive oil
Nutrition (per serving)
Method
In a large mixing bowl, combine the warm water and active dry yeast. Let sit for 5 minutes until frothy. Add the bread flour, kosher salt, and extra virgin olive oil. Knead for 8 minutes until a smooth, elastic dough forms.
Cover the bowl with a damp cloth and let the dough proof at room temperature for 1 hour, or until doubled in size.
While the dough proofs, prepare the hummus. In a food processor, combine the lemon juice and garlic cloves. Process until the garlic is finely minced. Add the tahini and puree for 2 minutes until the mixture lightens in color and becomes thick.
Add the drained chickpeas, ground cumin, and kosher salt to the food processor. Turn the machine on and slowly pour in the ice water through the feed tube. Blend continuously for 4 to 5 minutes until incredibly smooth and airy, stopping to scrape down the sides as needed.
Place the whole green chilies directly over a gas flame or in a dry cast iron skillet set over high heat. Turn occasionally with tongs until the skin is heavily blackened and blistered all over, about 5 minutes. Remove from heat, let cool slightly, remove the stems, and slice into thick rings.
Punch down the proofed dough and divide it into 4 equal portions. Shape each piece into a tight ball, then use a rolling pin to flatten them into round disks about 5 millimeters thick.
Preheat the cast iron skillet over medium-high heat. Carefully lay one rolled flatbread into the dry skillet. Cook for 1 to 2 minutes until the dough puffs aggressively, then flip and cook for another 1 to 2 minutes. The bread should have distinctive dark brown char marks. Repeat with the remaining dough.
To serve, spread the hummus onto a shallow plate or platter using the back of a spoon to create a wide, circular swoosh with deep ridges. Scatter the sliced charred chilies and pitted kalamata olives over the top. Finish with a generous pour of extra virgin olive oil and serve immediately with the warm flatbreads.
Chef's Notes
- The secret to ethereal, cloud-like hummus is the reaction between tahini and ice water. The cold temperature tightens the tahini initially before the prolonged blending whips air into the mixture, resulting in a lighter-than-air texture.
- For an even smoother dip, boil your canned chickpeas for an additional 15 minutes with a pinch of baking soda before draining and blending. This breaks down the tough outer skins completely.
- When cooking the flatbread, heat management is crucial. If the pan isn't hot enough, the bread will dry out before it chars. You want high heat for a fast, aggressive cook that traps steam inside, causing the signature puff.
- Do not wash the charred chilies to remove the blackened skin. The blistered skin carries all the smoky complexity that cuts through the richness of the tahini.
Storage
Refrigerator: 5 days — Store hummus in an airtight container with a thin layer of olive oil on top to prevent a skin from forming. Store flatbreads separately in a sealed bag.
Freezer: 1 month — Freeze flatbreads wrapped tightly in foil. Do not freeze hummus, as the emulsion will break.
Reheating: Reheat flatbreads in a dry skillet over medium heat for 30 seconds per side, or wrap in foil and warm in a 150C/300F oven for 10 minutes.
