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Hummus with Lavash
Hummus, that creamy concoction of chickpeas and tahini, with mild flavors of garlic and olive oil is a necessary companion to crispy falafel and golden, crisp-fried kibbeh.
Prep Time 30 minutes
Cook Time 20 minutes
Hummus
250
gm
chickpeas
fresh lemon juice
1
large lemon
1
medium garlic clove chopped.
1
green chili
optional
1/2
tsp
cumin powder
1/4
cup
white sesame seeds
1
tsp
black pepper coarsely ground
3 to 4
tsp
of olive oil
1/2
tsp
sumac
Lavash
1
cup
refined flour
10
gm of dry yeast
3/4
cup
of warm water
1
tsp
sugar
1/2
tsp
salt
1
tsp
black sesame seeds
2
tbsp
olive oil
Preparing chickpeas
Soak chickpeas overnight
boil them with water and salt in pressure cooker (2 to 3 whistles) till tender.
They should be very tender as then the hummus will be smooth.
Make tahini paste..
roast the sesame seeds on a pan till they pop.
Grind them in the grinder with salt.
Add olive oil as needed to make the mixture smooth
Making hummus
In the grinder, add boiled chickpeas.
Add green chili.
Add tahini paste.
Add 2 ice cubes.
Blend into a smooth paste.
Adjust salt, add if needed.
Take out from the grinder and serve in a wooden bowl
Drizzle lemon juice and mix
Sprinkle black pepper powder and sumac.
Drizzle olive oil and serve.
Preparing dough for lavash
Add yeast granules to warm water mixed with sugar and stir.
Leave the mixture till frothy for 15 to 20 minutes.
Add this yeast, mixture to the flour.
Add salt and olive oil.
Knead the dough till firm.
Leave it for 1 hour covered.
Making lavash bread
pre heat the oven for 10 minutes at 200-degree Celsius.
Punch the dough after an hour.
make medium sized balls. roll into thin disks.
sprinkle black sesame seeds .'
Cut into wedges and bake in the oven for 15 to 20 minutes
Till they are light brown