Flaky Flatbread and White Bean Hummus

I am in love with today’s recipes. A few weeks ago I read in Bon Appetit magazine the recipe for flaky flatbread I have shared below. I wanted to try it almost immediately. My husband and I made them together and devoured all of them that same day. The flavors may be simple, but it is still rich in flavor and texture. An absolute treat.

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Flaky Flatbread

From Bon Appetit Magazine

Ingredients:

  • 1 tsp salt
  • 3 c all-purpose flour
  • 6 Tbsp unsalted butter, melted
  • 4 Tbsp unsalted butter, room temperature
  • olive oil

Directions:

Whisk kosher salt and 3 cups flour in a large bowl. Drizzle in melted butter; mix well.

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Gradually mix in ¾ cup water. Knead on a lightly floured surface until dough is shiny and very soft, about 5 minutes.

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Wrap in plastic; let rest in a warm spot at least 4 hours.

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Divide dough into 10 pieces and, using your palm, roll into balls. Place balls on a baking sheet, cover with plastic wrap, and let rest 15 minutes.

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Working with 1 piece at a time, roll out balls on an unfloured surface with a rolling pin into very thin rounds or ovals about 9” across. (If dough bounces back, cover with plastic and let rest a few minutes.)

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Brush tops of rounds with room-temperature butter and sprinkle with sea salt.

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Roll up each round onto itself to create a long thin rope,

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then wind each rope around itself to create a tight coil.

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Working with 1 coil at a time, roll out on an unfloured surface to 10” rounds no more than ⅛” thick.

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Heat a large cast-iron griddle or skillet over medium-high heat. Working 1 at a time, brush both sides of a dough round with room-temperature butter and cook until lightly blistered and cooked through, about 2 minutes per side.

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Transfer bread to a wire rack and sprinkle with sea salt.

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Top these delicious flatbreads with a dip of your choice or try this easy and tasty white bean hummus. What I love about white beans is the buttery flavor they have, they make for delicious dips.

White Bean Hummus

Ingredients:

  • 1 can white beans (Canellini beans, Navy beans, etc.)
  • 3 sprigs of fresh thyme
  • 2 cloves garlic, minced
  • 1 Tbsp fresh lemon juice
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp olive oil

Directions:

Rinse and drain the white beans. Toss the beans and the remaining ingredients into a food processor. Blend until mostly smooth with just a few large chunks remaining.

Scrape bowl of food processor and put hummus into a bowl. Cover with plastic wrap and chill for 3-4 hours before serving (trust me this tastes great when the flavors have had a chance to meld together first).

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Flaky Flatbread

From Bon Appetit Magazine

Ingredients:

  • 1 tsp salt
  • 3 c all-purpose flour
  • 6 Tbsp unsalted butter, melted
  • 4 Tbsp unsalted butter, room temperature
  • olive oil

Directions:

Whisk kosher salt and 3 cups flour in a large bowl. Drizzle in melted butter; mix well. Gradually mix in ¾ cup water. Knead on a lightly floured surface until dough is shiny and very soft, about 5 minutes.

Wrap in plastic; let rest in a warm spot at least 4 hours.

Divide dough into 10 pieces and, using your palm, roll into balls. Place balls on a baking sheet, cover with plastic wrap, and let rest 15 minutes.

Working with 1 piece at a time, roll out balls on an unfloured surface with a rolling pin into very thin rounds or ovals about 9” across. (If dough bounces back, cover with plastic and let rest a few minutes.)

Brush tops of rounds with room-temperature butter and sprinkle with sea salt. Roll up each round onto itself to create a long thin rope, then wind each rope around itself to create a tight coil. Working with 1 coil at a time, roll out on an unfloured surface to 10” rounds no more than ⅛” thick.

Heat a large cast-iron griddle or skillet over medium-high heat. Working with one piece of dough at a time, brush both sides of a dough round with room-temperature butter and cook until lightly blistered and cooked through, about 2 minutes per side.

Transfer bread to a wire rack and sprinkle with sea salt.

 

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White Bean Hummus

Ingredients:

  • 1 can white beans (Cannellini beans, Navy beans, etc.)
  • 3 sprigs of fresh thyme
  • 2 cloves garlic, minced
  • 1 Tbsp fresh lemon juice
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp olive oil

Directions:

Rinse and drain the white beans. Toss the beans and the remaining ingredients into a food processor. Blend until mostly smooth with just a few large chunks remaining.

Scrape bowl of food processor and put hummus into a bowl. Cover with plastic wrap and chill for 3-4 hours before serving.

Homemade Hummus & Crostini

My favorite holiday is almost here! Guys, I love, love, love Thanksgiving. It is by far the best holiday, and in preparation for this glorious holiday I have been whipping up some delicious posts for you this week!

This post is all about homemade hummus and crostini. This is an easy snack that can served before the big meal, so if you need to put something out for your guests to munch on, or if someone asks you to bring something to share, this my easy, make-ahead suggestion to you.

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This is the recipe my Mom uses. She makes hummus for almost all holidays and big family parties. I remember making it with her back when we thought it was better to skin the chickpeas first (trust me, it does not make a noticeable difference), and I always associate hummus with holiday times and special occasions (even though I eat it all year round!). So, let’s get this hummus started already!

Hummus

adapted from:

The Complete Middle East Cookbook
by: Tess Mallos

Ingredients:

  • 1 can chickpeas (garbanzo beans)
  • 2/3 cup tahini (available in some supermarkets and in most deli’s)*
  • juice from 1 lemon
  • 1/2 can water (use the chickpea can)
  • 2 tbsp olive oil
  • 4 cloves garlic, crushed
  • salt to taste

*A note on this ingredient, if you cannot find tahini, sesame oil will do, just add to taste, 1 tsp at a time.

Are you ready for these super hard instructions?

Directions:

Place all ingredients (except salt) in a high-powered blender or food processor. Blend until smooth. Taste. Add salt to taste.

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So here’s the thing about hummus, yes you can absolutely buy it at the store, and it tastes great, but homemade hummus tastes even better to me and I also like to make a chunkier hummus than you generally see in stores. So give it a try, and let me know how you think it compares. Additions such as roasted garlic, toasted pine nuts, or roasted red peppers are welcome!

Next, let’s make some crunchy homemade crostini to go with our hummus!

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Crostini

Ingredients:

  • 1 baquette, cut into slices
  • olive oil
  • salt, pepper, dried oragano

*A note on this ingredient; These can be seasoned many different ways and still come out delicious! The flavor combinations are endless and can be tailored to match whatever is intended to top the crostini.

Directions:

Preheat your oven to 300 degrees. Arrange the baquette slices on a cookie sheet. They can be very close together. Brush the slices of bread with olive oil and sprinkle evenly with spices.

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Bake for 30-40 minutes until level of desired toasted perfection is achieved. I like mine to be fairly dark and golden brown, but they are also good when only slightly toasted, so feel free to play with the bake time on this recipe.

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I love these because they are so easy to make and great make ahead snacks for any dinner party. They can be topped with hummus, or meat and cheese or pretty much any topping making them a very versatile snack, and a nice homemade touch to any party.

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Coming up later this week: Non-traditional Thanksgiving sides to accompany your turkey!


 

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Hummus

adapted from The Complete Middle East Cookbook by Tess Mallos

Ingredients:

  • 1 can chickpeas (garbanzo beans)
  • 2/3 cup tahini (available in some supermarkets and in most deli’s)*
  • juice from 1 lemon
  • 1/2 can water (use the chickpea can)
  • 2 tbsp olive oil
  • 4 cloves garlic, crushed
  • salt to taste

*A note on this ingredient, if you cannot find tahini, sesame oil will do, just add to taste, 1 tsp at a time.

Directions:

Place all ingredients (except salt) in a high-powered blender or food processor. Blend until smooth. Taste. Add salt to taste.

 

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Crostini

Ingredients:

  • 1 baguette, cut into slices
  • olive oil
  • salt, pepper, dried oregano

Directions:

Preheat your oven to 300 degrees. Arrange the baguette slices on a cookie sheet. They can be very close together. Brush the slices of bread with olive oil and sprinkle evenly with spices.

Bake for 30-40 minutes until level of desired toasted perfection is achieved. I like mine to be fairly dark and golden brown, but they are also good when only slightly toasted, so feel free to play with the bake time on this recipe.