2 1/2 tsp active dry yeast
1/2 tsp honey
1 1/2 cups warm water
1/4 cup olive oil
4 cups bread flour
2 tsp Kosher salt
sea salt
2 cups cooked garbanzo beans
2/3 cup tahini
extra-virgin olive oil
3-6 Tbsp
1/4 cup fresh lemon juice
1 tsp sweet (or smoked) paprika
2 cloves garlic
Kosher salt and black pepper to taste
1/2 cup cilantro
finely minced
mixed herbs (parsley oregano thyme etc)
finely minced
2 each shallots
finely minced
5 cloves garlic
finely minced
zest and juice of 1 lemon
1 tsp honey
2 tsp smoked paprika
2 tsp Kosher salt
1 tsp ground cumin
1/4 tsp cayenne
1/2 cup olive oil
1/2 cup toasted walnuts
3 Tbsp plain dry bread crumbs
4 tsp pomegranate molasses
1 Tbsp fresh lemon juice
14 oz Piquillo peppers
drained and rinsed
1/4 tsp cayenne pepper
1/4 tsp ground cumin
plus more for garnish
1 Tbsp olive oil
plus 1 more for garnish
salt to taste
For the Flatbread
Combine the yeast, water and honey in a small bowl. Let bloom for 4 minutes. Add the olive oil, flour and salt. Mix to form a dough. Remove from bowl and knead on a clean work surface for 10 minutes. Let rest, covered with a damp towel in a warm place until doubled in size (about 40 minutes). Punch down dough and transfer to a lightly floured surface. Cut into 10 evenly sized pieces. Roll into balls and allow to rest, covered, for another 30 minutes. Roll into thin discs with a rolling pin. Brush with olive oil and garnish with desired spices.
Grill or bake flatbreads until golden brown. Brush with more olive oil if desired before serving.
For the Hummus
In a food processor, puree all ingredients until smooth, adding more olive oil if the mixture seems too thick. Adjust seasoning to taste.
For the Charmoula
Combine all ingredients. Adjust seasoning to taste.
For the muhammara (red pepper walnut sauce)
Chop the walnuts and bread crumbs in a food processor until finely ground. Add the remaining ingredients (except the olive oil) and puree until smooth. With the machine running, add 1 tablespoon of olive oil in a thin stream. Adjust seasoning to taste.
To Serve
Cut flatbreads into appropriate sizes and serve with the three spreads on the side.