Chickpea Hummus & Laffa Recipe

Preheat the oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves, place on foil, drizzle with 1 tsp olive oil and sprinkle 1/8 tsp salt. Wrap and roast 35–40 minutes until very soft. Let cool, then squeeze out 4 softened cloves and mash into a paste.

Prepare chickpeas

If using canned chickpeas, drain and reserve 3 tbsp of the liquid. For firmer texture, peel skins from a few chickpeas by pinching — optional but yields creamier hummus.

In a food processor, combine 2 cups cooked chickpeas, 1/2 cup tahini, 3 tbsp lemon juice, the mashed roasted garlic (about 4 cloves), 2 tbsp olive oil, 1/2 tsp ground cumin and 1 tsp kosher salt.

Process until thick and smooth, scraping down sides. With machine running, stream in up to 3 tbsp cold water or reserved chickpea liquid to reach a silky, spreadable consistency. Taste and adjust salt or lemon as needed.

Transfer hummus to a shallow serving bowl. Create a shallow well in the center for oil and garnishes. Sprinkle 1/4 tsp smoked paprika over the surface.

Make the dough: In a small bowl combine 1 cup warm water (about 105–115°F / 40–46°C), 1 tsp active dry yeast and 1 tsp sugar. Let bloom 5–7 minutes until foamy.

In a large bowl or stand mixer, combine 3 cups all-purpose flour and 1 tsp kosher salt. Add the yeast mixture and 2 tbsp olive oil. Mix/knead 6–8 minutes (by machine) or 8–10 minutes by hand until smooth and elastic. Dough should be slightly tacky but not sticky; add up to 1–2 tbsp flour if too wet.

Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1 to 1¼ hours.

Divide dough into 6 equal pieces (about 100–110 g each). On a lightly floured surface, roll each piece into a thin oval or circle roughly 8–10 inches across.

Mix 2 tbsp za'atar with 2 tbsp olive oil to a spreadable paste. Brush each rolled dough lightly with oil, then sprinkle with za'atar mixture and scatter finely chopped pistachios (about 2 tbsp pistachios per flatbread). Gently press the nuts into the dough so they adhere.

Cook laffa: Heat a cast-iron skillet or heavy frying pan over medium-high heat until very hot. Working one at a time, place a rolled laffa in the dry skillet. Cook 1–2 minutes until puffed and golden on the bottom, flip and cook another 1 minute. If desired, press down with a spatula to help contact and blister. Remove and keep warm under a towel. Repeat with remaining pieces.

Alternatively, bake on a very hot pizza stone at 500°F (260°C) for 4–6 minutes until puffed and blistered.

Make the chili oil: In a small saucepan, warm 1/4 cup neutral oil over low heat. Add 1 tsp crushed red pepper flakes and 1/2 tsp smoked chili powder if using. Warm gently for 2–3 minutes — do not let it smoke. Remove from heat and let steep 5 minutes, then strain into a heatproof bowl. Cool to room temperature.

To serve, spread a generous layer of hummus over each warmed laffa or place hummus in a central bowl for sharing. Drizzle roasted garlic-infused hummus with 1–2 tbsp extra-virgin olive oil and 1–2 tsp chili oil per serving (adjust to taste). Sprinkle toasted pistachio pieces and chopped parsley over the hummus. Serve with lemon wedges for squeezing.