Flat Bread and Hummus

It’s finals week at the high school.  That means half days of school all week and a kitchen table covered in books!

Tessa had a group of friends over the other day to study so I figured I better make them a healthy snack – something that would help all those brain cells work a littler harder!

Several weeks ago I had starred a recipe in my Google Reader for Flat Bread and Hummus.  I found the recipe over at How to be a Domestic Goddess.  This was the very first blog I ever visited!  Thanks Katherine for being my introduction to the world of blogging!

Both of the recipes are great!  The flat bread is so yummy and so much better than that flat, dry pita bread you buy in the store.   In fact this bread is so good I made it two days in a row!  The second time I made it I added about a teaspoon of Italian seasoning to the dough.

The hummus is also delicious and so much better than the store bought stuff.  If all you have eaten is the store bought stuff you really must try this!  It is quick and easy to make in the food processor – just throw in the garbanzo beans, garlic, lemon juice and some seasonings and you are good to go!  And the best part – it’s good for you!

I had to make the second batch of bread to go with my leftover hummus!

I really had to control myself from eating the entire thing myself – I did share with the studying girls!

flat bread and hummus - Page 227

Flat Bread and Hummus
  • 1 C lukewarm water (90°F to 100°F)
  • 2¼-ounce package dry yeast or two 0.6-ounce packages fresh yeast, crumbled
  • 2½ C (about) all purpose flour
  • 2 tablespoons extra-virgin olive oil
  • ½ tablespoon coarse sea salt (you may want to adjust this a bit. The original recipe says tells you to sprinkle 1 Tbs salt on top and not mix it in with the dough. I reduced that to ½ Tbs and mixed it in but it's still a bit salty.)
  • (I also add a tsp or more of dried rosemary or Italian seasoning)
  • 4 garlic cloves
  • 2 C canned chickpeas, drained, liquid reserved
  • 1½ teaspoons kosher salt
  • ⅓ C tahini (sesame paste) Should be able to find this in the ethnic section of your grocery store.
  • 6 tablespoons freshly squeezed lemon juice
  • 2 tablespoons water or liquid from the chickpeas
  • 8 dashes hot sauce
  1. Pour 1 cup lukewarm water into small bowl; sprinkle with yeast and add 1 tsp sugar.
  2. Let stand until yeast mixture becomes spongy.
  3. Add yeast mixture to 2 cups flour, salt and 2 Tbs oil in the bowl of your electric mixer fitted with the dough hook and mix.
  4. Add more flour as needed.
  5. Remove dough from mixer and knead by hand for a bit.
  6. Coat bowl with oil.
  7. Add dough; turn to coat.
  8. Cover bowl with plastic wrap.
  9. Let stand in warm draft-free area until doubled, about 1 hour 15 minutes.
  10. Brush baking sheet with 1 tablespoon oil.
  11. Punch down dough.
  12. Turn out onto floured work surface and shape into 11-inch round.
  13. Transfer dough to prepared tart pan or baking sheet.
  14. Cover loosely with plastic.
  15. Let rise until dough is almost doubled, about 30 minutes.
  16. Preheat oven to 400°F.
  17. Press fingertips into dough, creating indentations.
  18. Brush with remaining 2 tablespoons oil.
  19. Sprinkle with salt (if desired).
  20. Bake until golden, about 20-25 minutes.
  21. Cool bread in pan on rack 10 minutes.
  22. Remove bread from pan; cool completely.
  1. Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced.
  2. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed.
  3. Taste, for seasoning, and serve chilled or at room temperature.

Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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  1. says

    You’re not going to believe this (oh, wait, yes you are!), but last week, I was going to post this very hummus recipe, but my camera ate my pictures and so I posted the healthy eating tips instead. We have something cosmic going on! :)

    I cannot WAIT to try that bread–it looks amazing.

  2. Laurie says

    Absolutely delicious! I tried your flat bread and hummus recipes the day you posted them and they turned out great. I was a little confused about how much yeast to use since I buy in bulk and couldn’t find a reasonable yeast conversion from oz to tsp… ended up using 2 1/4 tsp with great success. Thanks for sharing the recipe.

  3. Shelli says

    So I tried this recipe for the bread last week, and my family absolutely loves it! We’ve made it 3 times already! I’ve never been a bread maker (outside of my bread machine), so my hubby was very surprised when he learned I actually made it from “scratch”. Thanks for a great recipe that has already become a new staple in our household!

  4. jade says

    Hey, I realize this is probably a dumb question but what kind of hot sauce do you use?

    Thanks for the recipes I can’t wait to make them!

  5. Kaitlyn says

    I have made your hummus several times – we love it! I would like to try the flatbread but have a question. How long did you knead yours for? Is it one of those breads that doesn’t need much kneading? Did you do it by hand or leave it in the machine? Thanks so much!


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