Witte Bonen Hummus Met Flatbread Recipe

Prepare beans

Drain the canned white beans into a sieve and rinse under cold water until the water runs clear. Shake off excess water and let drain for a few minutes.

Blend base

In a food processor, combine the drained white beans, tahini, lemon juice, garlic cloves, ground cumin, 2 tablespoons cold water, and 2 tablespoons of the olive oil. Pulse until the mixture becomes roughly combined.

Process to smooth

Run the food processor continuously for 1–2 minutes, scraping down the bowl as needed, until the hummus is smooth and creamy. If it seems too thick, add the remaining 1–2 tablespoons of cold water, 1 tablespoon at a time, until you reach desired texture.

Season and adjust

Add the 1 teaspoon fine sea salt and a few grinds of black pepper. Taste and adjust acidity (more lemon), salt, or cumin as desired. Pulse briefly to incorporate adjustments.

Finish and plate

Spoon the hummus into a shallow serving dish. Create a shallow well in the center with the back of a spoon. Drizzle the reserved tablespoon of olive oil over the hummus, sprinkle with smoked paprika and chopped parsley. Keep covered at room temperature for up to 2 hours or refrigerate until ready; bring to room temperature before serving for best flavor.

Activate yeast

In a small bowl, combine the warm water (about 38–43°C) with the sugar and active dry yeast. Stir gently and let stand 5–8 minutes until frothy. If it doesn't foam, the yeast may be inactive—start over with fresh yeast.

Make dough

In a large bowl, whisk together the flour and salt. Make a well in the center and add the yogurt, olive oil, lemon zest, chopped rosemary (or dried), and the activated yeast mixture. Mix with a wooden spoon until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is sticky, dust lightly with flour but avoid adding too much. The dough should be soft and slightly tacky.

First rise

Lightly oil a clean bowl, place the dough inside, cover with a damp towel or plastic wrap, and let rise in a warm place for about 45–60 minutes, until roughly doubled in size.

Divide and rest

Punch down the dough and divide it into 6 equal pieces (about 50–60 g each). Roll each piece into a tight ball, cover with a towel, and let rest 10 minutes to relax the gluten.

Shape flatbreads

On a lightly floured surface, roll each ball into a thin round about 6–7 inches (15–18 cm) in diameter. Brush the tops lightly with a little water or olive oil and sprinkle with sesame seeds if using and a little extra chopped rosemary or lemon zest if desired.

Cook flatbreads

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Cook each flatbread 1–2 minutes on the first side until bubbles form and brown spots appear, then flip and cook another 1–2 minutes. Adjust heat as needed to avoid burning; the flatbreads should be soft with charred spots. Transfer to a clean towel and keep covered to stay warm.

Finish

Stack cooked flatbreads and wrap in a towel or place in a low oven (100°C) briefly to keep warm until serving. Serve warm alongside the white bean hummus for spreading; the lemon and rosemary in the bread complements the hummus' bright acidity.