Buckwheat Flatbread with Spicy Hummus and Vegetables

[Guest guest]

Or you can cheat and buy bread and make the spicy hummus to top it.

Olives are so tasty on top.

Jewel

 

Buckwheat Flatbread with Spicy Hummus and Vegetables

 

 

Buckwheat Flatbread;

1/2 oz. fresh yeast

1 1/2 tsps. granulated sugar

1 1/4 cups water room temperature

2 tbsps. olive oil

8 oz. bread flour

3/4 cup buckwheat flour

1 tsp. salt

 

 

Spicy Hummus

3 cup chickpeas, cooked or canned drained, rinsed

6 roasted garlic cloves

1 tbsp. chipotle puree

2 tbsps. lemon juice

2 tbsps. tahini

1/2 cup olive oil

salt to taste

freshly ground black pepper to taste

 

 

Vegetables;

red bell peppers cut into strips

sliced red onions

sliced scallions

blanched green beans

thinly-sliced eggplant

salt to taste

freshly ground black pepper to taste

ancho powder

1/2 lb goat cheese crumbled

chopped Nicoise olives

basil chiffonade Serving Ideas;

spiced nuts

marinated olives

cheese platter with an assortment of cheeses and crackers

crudite

 

For the Flatbread: In an electric mixer fitted with a paddle attachment, combine

the yeast, sugar, and water. Mix for 1 minute on low speed and let sit until the

mixture just begins to bubble.

Attach the dough hook and add the flours and salt to the yeast mixture. Mix

until it forms a mass, the dough should be sticky. Continue to add additional

flour, if necessary, until the surface is dry enough to handle and dry enough to

roll.

Divide the dough into pieces, roll into balls and lightly brush with oil. Place

on a floured surface and cover the balls with plastic wrap and a clean cloth and

let proof for 2 hours at room temperature or place on a lightly greased baking

sheet, cover and let proof overnight in the refrigerator.

To form flatbread, pat each piece of dough out into a 5-inch disk and sprinkle

liberally with flour. Roll each disk on a floured surface into a 10-inch

diameter circle.

Puncture the dough liberally with a fork to keep it from rising. Grill or bake

each on a pizza stone or a lightly greased sheet pan for about 5 minutes at 425

degrees until dough starts to get crisp on the edges but still remains chewy.

 

Spicy Hummus: Place chickpeas, garlic, chipotle puree, lemon juice, and tahini

in the bowl of a food processor and process until smooth. With the machine

running, slowly add the olive oil until emulsified. Season with salt and pepper.

 

To assemble and bake: Preheat oven to 450 degrees. Top each pre-baked flatbread

with the spicy hummus. Arrange any or all of the veggies on top of the hummus.

Season with salt, pepper, and ancho powder.

Place the bread back in the oven and bake for 5 minutes to heat through. Remove

and add olives, goat cheese, and fresh basil. Cut into small squares and place

on a platter.

Yields 12 servings.

 

 

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