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Pumpkin hummus with pumpkin-spelt lavash
Ingredients
Hummus
- 1 1/2 cup cooked chickpeas, drained and rinsed
- 1/2 cup pumpkin purée
- 1 peeled garlic clove (or double the amount if using roasted garlic)
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- 1/2 teaspoon cumin powder
- Sea salt to taste
Lavash dough
- 325 grams whole grain spelt flour
- 200 grams pumpkin purée
- 2 tablespoons filtered water
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
Lavash topping
- 2 tablespoons extra virgin olive oil
- 1 teaspoon flaky sea salt
- 1 tablespoon za’atar or sesame seeds
Optional hummus topping
- 2 teaspoons harissa paste or powder
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoons toasted sesame seeds
- 2 tablespoons fresh cilantro leaves
Directions
Lavash
- Preheat oven to 325 degrees Fahrenheit. Mix first five ingredients together in a stand mixer using the dough hook, or in a bowl using a wooden spoon.
- Knead the dough by hand for one to two minutes, until a smooth uniform dough ball is formed. Adjust with more flour or water as needed. Cut the dough into eight pieces.
- Flour a work surface, and using a floured rolling pin, roll the portioned dough into an oblong oval shape until it is 1/16th of an inch thick. Carefully transfer to a parchment-lined baking tray. Brush with one teaspoon olive oil, top with flaky sea salt and za’atar or sesame seeds.
- Bake for 12-15 minutes until crispy and lightly golden. Let cool before serving.
Hummus
- Place all ingredients into a food processor until
- smooth and emulsified. If too thick, add in water one tablespoon at a time until desired texture is reached.
- Season with salt as needed.
Harissa Oil
- Place harissa paste and olive oil into a small saucepan over medium heat. Bring up to a gentle simmer and let cook for one minute on low. Turn off heat and let cool to room temp before serving.
- To assemble, spoon hummus into individual serving dishes or bowls.
- Make a small well in the centre of the hummus. Pour into the well, one teaspoon of the harissa oil (or plain extra virgin olive oil), a sprinkle of sesame seeds, and fresh cilantro (both optional).
- Serve with lavash on the side.
