Hummus & Laffa Recipe
za'atar pistachio laffa, roasted garlic, tahini, chili oil
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Ingredients
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Laffa (flatbread)
Za'atar pistachio topping
Roasted garlic hummus
Chili oil & finishing
Method
Laffa (flatbread)
- 1
Activate yeast and make dough
In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar and yeast. Stir and let sit 5–10 minutes until foamy. In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the yeast mixture and olive oil. Mix until a shaggy dough forms, then knead by machine 6–8 minutes (or by hand 10–12 minutes) until smooth and slightly tacky. Add small extra flour if dough is too sticky.
- 2
- 3
Divide and rest
Punch dough down, divide into 6 equal pieces (about 90–100 g each). Shape each into a tight ball, place on a floured tray, cover and let rest 20–30 minutes to relax the gluten.
- 4
Roll and cook
Preheat a heavy skillet or cast-iron griddle over medium-high heat. On a lightly floured surface, roll each ball into an oval or round about 8–10 inches across and 1/8 inch thick. Brush one side lightly with olive oil. Place oiled side down on the hot skillet and cook 1–2 minutes until puffed and golden spots appear; brush the top with oil, flip and cook another 1–2 minutes. Transfer to a rack and keep warm wrapped in a towel while finishing the rest. For crispier edges, cook slightly longer but avoid burning.
- 5
Finish with za'atar pistachio
While laffa are warm, brush the outer side with remaining olive oil and immediately sprinkle the chopped pistachios, za'atar and a pinch of kosher salt over each flatbread so the mix adheres. Gently press topping into the surface. Keep laffa wrapped until serving to stay soft.
Roasted garlic hummus
- 6
Prepare chickpeas (if using dried)
If using dried chickpeas: soak 1 cup dried chickpeas in cold water overnight with a couple of inches of headspace. Drain, then place in a pot with fresh water and 1/2 tsp baking soda. Bring to a boil, then reduce to a simmer and cook until very tender and skins begin to separate, 45–75 minutes. Reserve cooking liquid. If using canned chickpeas, drain and rinse 2 cups canned chickpeas and set aside (skip baking soda).
- 7
- 8
Blend hummus
In a food processor, combine roasted garlic cloves, tahini and lemon juice. Process 30 seconds to emulsify. Add cooked or canned chickpeas, cumin and salt, and process while streaming in 2 tbs extra-virgin olive oil and 1/4 cup cold water. Process until very smooth, scraping down sides as needed. If hummus seems thick, add a few tablespoons of reserved chickpea cooking liquid or additional cold water until desired creamy consistency is reached. Taste and adjust salt, lemon or tahini as needed.
- 9
Finish hummus
Transfer hummus to a shallow serving bowl and use the back of a spoon to create a well in the center for oil and chili oil. Keep warm or at room temperature until serving.
Chili oil & finishing
- 10
Make chili oil
In a small saucepan, combine neutral oil, crushed red pepper flakes and smoked paprika. Warm over low heat just until the oil is fragrant and small bubbles appear around the flakes, about 2–3 minutes. Do not burn. Remove from heat and let steep 5–10 minutes. Strain if desired or leave flakes in oil. Cool slightly.
- 11
Assemble and garnish
Spoon roasted garlic hummus into serving bowls, create a swirl and a shallow well in the center. Drizzle 1–2 tablespoons of extra-virgin olive oil and 1–2 teaspoons of the prepared chili oil into the well. Sprinkle chopped parsley, toasted sesame seeds (if using), and a pinch of za'atar around the hummus edge. Serve alongside warm za'atar pistachio laffa. Offer extra chili oil on the side.
