Normally, you would dip your crackers and pita into hummus, right? This time, we're turning the idea on its head and making a hummus flatbread!
Makes 2 Flatbreads
Flat Bread Dough
2 1/2 cups of AP unbleached flour
1 cup warm water
2 tablespoons Harissa Infused Olive Oil
2 teaspoons active dry yeast
1 teaspoon salt
1 teaspoon brown sugar
Hummus - make your own with our recipe: Hummus Recipe (Note: replace the combined infused olive oils with an Extra Virgin Olive Oil)
2 cups cherry tomatoes, halved
1 zucchini, sliced about 1/4 of an inch thick & halved (if your tomatoes are small enough, leave them whole so they don't release all of their moisture)
1 small red onion or half of a large one, chopped small but not diced
Salt & Pepper, to your taste
Crumbled Goat Cheese
Tangerine Dark Balsamic Vinegar, for drizzling. Other options: Pomegranate Dark Balsamic, Pomegranate-Quince White Balsamic
To make the flat bread dough, mix together the olive oil, warm water, yeast, and sugar. Allow to sit for five minutes to bloom. Blend the salt with the flour and mix with the wet ingredients to form a somewhat moist dough.
Knead the dough for about five minutes adding just a bit of flour if it becomes too sticky, until a smooth dough forms. Alternatively, you can use your bread machine or stand mixer to mix and knead the dough.
For the Roman-style pizza-size, don't separate the dough into 2 balls. Set aside covered in a warm place to rise until doubled, for about 1 hour.
For 2 smaller & circular pizzas, divide in to two balls and set aside covered in a warm place to rise until doubled, for about 1 hour.
Meanwhile, chop your veggies and place them on a roasting oven pan. Coat with olive oil, salt & pepper and toss.
Preheat the oven to 450 F.
Spread the dough onto a rectangular baking sheet and bake for 16-18 minutes, or until the dough gets a nice golden colour on the crust and underneath.
Roast the veggies at the same time as you bake the dough. Toss the veggies halfway through, and switch racks with the dough.
Once the dough is baked, let it cool for a couple of minutes, then spread the hummus on top. Add the roasted veggies, then crumble the goat cheese on the top.
Finish drizzle with some EVOO and the Tangerine Dark Balsamic Vinegar, or try the Pomegranate Dark or Pomegranate-Quince White Balsamic Vinegar.