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!
Tuscan Flat Bread
adapted from Epicurious.com
1 C lukewarm water (90°F to 100°F)
2 1/4-ounce package dry yeast or two 0.6-ounce packages fresh yeast, crumbled
2 1/2 C (about) all purpose flour
2 tablespoons extra-virgin olive oil
1/2 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 1/2 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)
Pour 1 cup lukewarm water into small bowl; sprinkle with yeast and add 1 tsp sugar. Let stand until yeast mixture becomes spongy.
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. Add more flour as needed. Remove dough from mixer and knead by hand for a bit. Coat bowl with oil. Add dough; turn to coat. Cover bowl with plastic wrap. Let stand in warm draft-free area until doubled, about 1 hour 15 minutes.
Brush baking sheet with 1 tablespoon oil. Punch down dough. Turn out onto floured work surface and shape into 11-inch round. Transfer dough to prepared tart pan or baking sheet. Cover loosely with plastic. Let rise until dough is almost doubled, about 30 minutes.
Preheat oven to 400°F. Press fingertips into dough, creating indentations. Brush with remaining 2 tablespoons oil. Sprinkle with salt. Bake until golden, about 28 minutes. Cool bread in pan on rack 10 minutes. Remove bread from pan; cool completely.
Preheat oven to 400°F. Press fingertips into dough, creating indentations. Brush with remaining 2 tablespoons oil. Sprinkle with salt (if desired). Bake until golden, about 20-25 minutes. Cool bread in pan on rack 10 minutes. Remove bread from pan; cool completely.
from the Barefoot Contessa
4 garlic cloves
2 C canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 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
Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it’s minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.