An Out of This World Hummus, No Dipping Required, Fork and Knife Suggested
A love of hummus and a deadline inspired this delicious flatbread. I had an hour and a half before Gabe came home for lunch. I looked around the kitchen to see what I could make. When I saw garbanzo beans and some vine ripe tomatoes I started to form a plan. I knew I could pull this off in the allotted time frame if I started on the dough right away. Gabe, a self-proclaimed glutton for gluten, would be very happy, indeed. He never knows what he’ll come home to. On a good day, for him, that’s falafel or soy curl surprise, on a bad day it’s a big bowl of kale and quinoa. He is always willing to try what I make so I am happy to indulge him with treats like this. For our sans gluten friends out there, try topping a gluten-free crust the same way.
For the dough I stir together rapid rise yeast and warm water. I then add a ½ cup higher gluten AP flour such as King Arthur. Bread flour would work as well. I mix the flour, water, and yeast with a fork until the mixture is fairly smooth. Let the mixture set undisturbed for 10-15 minutes until it starts to bubble and rise. I add flour in ½ cup increments as I knead the dough on a clean surface. As I’m kneading the dough I add in the salt, kneading until a nice smooth, slightly tacky dough forms. I form the dough into a ball and put it on a floured surface cover it and let it rise in a warm area until it has doubled in size. I’m not going to lie to you…but I thought about it. In a pinch, like the one I had preparing Gabe’s lunch, I forced the dough to rise. How, you ask? I set the oven to 200F and turned it off as soon as it was preheated. Then I put the dough ball in a cast iron pot with lid and slid it in the oven with the door open a crack. The dough doubled in ½ an hour. Our kitchen is a bit cool all year so I figured it would have taken and hour out on the counter. And I just didn’t have the time. While waiting for the dough ball to rise I start the sauce.
To make the sauce I gathered all the ingredients we use to make hummus: tahini, olive oil, garlic, fresh ground toasted cumin, and lemon juice. I mixed the ingredients into a thick paste, knowing that a thinner sauce would make a wetter flatbread. what’s worse than a wet flatbread? Par baking the flatbread also helps the dough to stand up to the moisture that is released from the toppings.
Sliced onion and tomato form a nice layer for the star ingredient, garbanzo beans! I have to say it, “I’m gonzo for the banzos!” (I may be vegan, but I’m still just as cheesy) I loved the way the garbanzo beans fibrous shell brown and spit apart while baking. They added a nice snap and texture. I was so happy with the way this turned out. With each bite the garbanzo beans tried to make an escape by rolling off the flatbread. Perhaps a fork and knife would help. Next time I will try Gabe’s suggestion of pulsing the garbanzo beans a few times in a food processor to incapacitate the garbanzo’s ability to roll, but they would still rock!! Along those lines I bet you could use a fork to mash them slightly to contain them. I just love the feel of the whole roasted garbanzo beans when I bite into them. I will check in with an update the next time we make this.
I was never a big fan of crazy pizza or flatbread always opting for a regular pizza, no cheese and lots of veggies. But then again I never tried anything like this before, inspiration struck, and now I am converted. What else can I put on flatbread? Hmmmmm?
For the Dough
3/4 cup Warm water
2 ¼tsp or 1 package rapid rise yeast
1¾ cup AP flour or bread flour
½ TBSP Kosher salt
For the Sauce
1TBSP olive oil
1TBSP Lemon juice
1TBSP minced garlic
1/4tsp ground toasted cumin
1 tomato, sliced
¼ onion, sliced
1 cup cooked garbanzo beans
Fresh ground black pepper and salt
Stir yeast into warm water. Add 1/2cup flour and stir until well combined. Set aside, covered, for 10-15 minutes. When mixture has bubbled and risen, stir in ½ cup for flour to start forming the dough. Pour out dough onto a clean, floured surface, add the salt to the top of the dough and start to knead adding in flour as needed to obtain a smooth and barely tacky dough ball. Dust a bowl with flour, place dough ball on flour, flour top of dough ball and cover. Leave dough ball to rise in a warm area until doubled in size. Depending on temperature, rise could take ½ -1 hour.
While the dough is rising prep the sauce. Put all of the sauce ingredients in a small bowl stirring until well combined. Set aside.
When the dough has doubled in size remove from bowl and gentle stretch the dough into an 8”x12” rectangle. Place dough on a lightly floured piece of parchment paper. Try not to handle the dough too much, but stretch it and push it out to an even shape and thickness. Let the dough rise again for about 10 minutes. Using the tines of a fork, poke holes in surface of dough within a ¼” of the edge. Place flatbread in pre-heated 450F oven for 5 minutes, slightly baking the dough. Remove flatbread from oven and spread sauce over the surface leaving a 1/4” around the edge for the crust. Top with tomatoes, onions, and garbanzo beans. Spray or brush crust with olive oil. Top with pepper and a pinch of salt. Bake for 15-20 minutes, rotating once. Crust and garbanzos should be golden brown. Remove flatbread and sprinkle with smoked paprika. Slice and serve.