ingredients
all
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
zataar
sumac
sea salt
sesame
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
minced
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
1
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.
2
Grill or bake flatbreads until golden brown. Brush with more olive oil if desired before serving.
For the Hummus
3
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
4
Combine all ingredients. Adjust seasoning to taste.
For the muhammara (red pepper walnut sauce)
5
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
6
Cut flatbreads into appropriate sizes and serve with the three spreads on the side.