Wild garlic hummus with za’atar flatbread

Aperitif fingerfood
Total: 1 hr 30 min. | Active: 30 min.
vegan, lactose-free

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.

Recipe by:
Nadja - LouMalou

Ingredients

for 4 person

Za'atar oil
½ dl olive oil
2 tbsp Za'atar (spice mix)
Flatbread
500 g white flour
1 cube yeast (approx. 42 g, crumbled
1 pinch sugar
1 tsp salt
2 ½ dl water, lukewarm
2 tbsp olive oil
Wild garlic hummus
1 tin chickpeas (approx. 250 g, rinsed, drained
1  lemon, the whole juice
2 tbsp olive oil
2 tbsp tahini (sesame paste)
2 ½ tbsp water
1 bunch wild garlic, roughly chopped
½ tsp cumin, ground
¼ tsp salt

How it's done

Za'atar oil

Combine the oil and za’atar, set aside.

Flatbread

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.

To shape

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.

To bake

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.

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