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A delicious taste of the Middle East. The main ingredients of the spice mix za’atar are sumac, toasted sesame seeds and salt. Mixed with olive oil, it is spread on flatbread and transferred to the oven where it releases its wonderful flavour. Hummus makes a popular accompaniment to flatbread and this one is enhanced with wild garlic. Serve with olives, feta or a Moroccan tomato salad with mint yoghurt and baba ganoush.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
Wild garlic hummus
How it's done
Combine the oil and za’atar, set aside.
Mix the flour, yeast, sugar and salt in a bowl. Pour in the water and oil, knead for approx. 5 mins. using the dough hook on a food processor. Cover the dough and leave to rise at room temperature for approx. 45 mins.
Divide the dough into 4 portions, shape into balls. On a lightly floured surface, roll each ball into an oval approx. 2 cm thick. Brush both sides of the flatbread with the za’atar oil, place on a baking tray lined with baking paper.
Approx. 15 mins. in the centre of an oven preheated to 240°C (convection), remove.
Wild garlic hummus
Puree the chickpeas with all the other ingredients up to and including the salt. Transfer the hummus to a bowl, serve with the flatbread.
|Tip:||Wrap the flatbreads in a damp cloth to keep them lukewarm and soft.|
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