Warm salad with flatbreads and hummus

Name: Warm salad with flatbreads and hummus - Catrina M.
Ingredients: for hummus: 250; 300g chickpeas juice of 1 lemon 4; 5 tablespoons olive oil salt and pepper to taste 4 tablespoons sesame or 2 tablespoons tahini for flatbreads: 150 ml warm water 1/2 teaspoon salt 1/2 teaspoon sugar 2 tablespoons olive oil 1 teaspoon; pepper; lemon juice to taste

Sezon - Warm salad with flatbreads and hummus by Catrina M. - Recipia

I have made this combination of hummus, flatbreads, and warm vegetable salad several times, especially when I have guests and want to serve something vegetarian that is still hearty and tasty. At first, the guests are a bit hesitant, but in the end, there’s nothing left on their plates. The most time-consuming part is cooking the chickpeas; the rest goes quickly, even if it seems like a lot to do. Quick Info Total time: about 2 hours (including soaking the chickpeas if you're not using canned) Preparation time: 30-40 minutes for everything (if the chickpeas are already cooked) Cooking time: 40-60 minutes (for all components) Servings: 3-4 Difficulty: medium, especially if you have no experience with simple doughs Recipe type: main course, vegetarian meal, lunch or dinner Ingredients For the hummus: 250-300 g chickpeas 4 tablespoons sesame seeds or 2 tablespoons tahini Juice of 1 lemon 4-5 tablespoons olive oil Salt and pepper to taste For the flatbreads: 250 g flour 1 tablespoon dry yeast 150 ml warm water 1/2 teaspoon salt 1/2 teaspoon sugar 2 tablespoons olive oil 1 teaspoon cumin seeds For the warm vegetable salad: 1 eggplant 1 zucchini 1 bunch of wild garlic 1 bunch of green onions A few cherry tomatoes 1 bunch of radishes 3 tablespoons olive oil Salt, pepper, lemon juice to taste Instructions 1. Preparing the chickpeas for hummus If you are using dried chickpeas, soak them in cold water for at least 2 hours. The easiest way is to leave them overnight. After they have swollen, rinse them well in several waters, then put them in a pot with clean water. Boil until the beans are soft (between 40 and 60 minutes, depending on the chickpeas). If you are using canned chickpeas, skip this step. 2. Homemade tahini (if you don’t have tahini) Put 4 tablespoons of sesame seeds in a dry pan and toast them for a few minutes over low heat, stirring often. The seeds should take on a light color without burning. Let them cool slightly, then grind them well in a small food processor or mortar until they become almost a paste. 3. The hummus itself In the food processor, add the ground sesame seeds (or tahini), cooked chickpeas, lemon juice, a pinch of salt, and pepper. Turn on the processor and blend until you have a smooth paste. Gradually add the olive oil, like making mayonnaise, until the texture is creamy. Taste and adjust with salt, pepper, or lemon as desired. If it’s too thick, add a few tablespoons of the water in which the chickpeas were cooked (or plain water). 4. The dough for flatbreads In a bowl or directly in the bread machine, add in order: warm water, sugar, yeast, flour, salt, oil, and cumin seeds. Knead for a few minutes (by hand or with a machine). Let it rise for 15-20 minutes until the dough relaxes and is easy to work with. 5. Baking the flatbreads Divide the dough into about 6 equal pieces. Roll each piece into a round shape, about the thickness of a pinky finger or thinner, with a rolling pin. Heat a non-stick pan and brush it with a few drops of olive oil. Place one flatbread in the pan and cook for 2-3 minutes on each side. They should develop small browned spots but remain soft. 6. Warm vegetable salad Wash all the vegetables. Do not peel the eggplant and zucchini. Cut the eggplant and zucchini into cubes. Heat 2-3 tablespoons of olive oil in a non-stick pan over high heat. Add the eggplant and zucchini and stir frequently. They will quickly absorb the oil, so do not add more. The vegetables should just brown slightly, not become completely soft. Meanwhile, chop the wild garlic, green onions, radishes, and cherry tomatoes. Place them in a large bowl. When the warm vegetables are ready, add them to the raw vegetables. Season with salt, pepper, and lemon juice to taste. Gently mix. 7. Serving Place the hummus in a bowl, drizzled with a bit of olive oil on top. Arrange the warm flatbreads alongside, and serve the warm salad on plates. It should be eaten immediately while the vegetables are still slightly warm. Why I make this recipe often First of all, because it doesn’t require expensive ingredients and everything is easy to find. I like that each element can be made separately, depending on time or craving. The flatbreads are very good even when cold, and the hummus keeps well in the fridge. The salad is versatile and easily adapts to what I have in the fridge. Tips and Variations Tips If you want smoother hummus, you can peel the chickpeas after boiling, but it takes some time and isn't necessary. Use the cooking water to thin it out, not cold water, to keep it creamy. The flatbreads cook quickly over medium to high heat without drying out too much. Substitutions Tahini can be made quickly at home from toasted sesame seeds if you don’t have it on hand. If needed, it can be omitted, but the flavor will be simpler. If you can’t find wild garlic, you can use spinach leaves or more green onions. Canned chickpeas save a lot of time, but I recommend choosing one with few ingredients (without added salt, if possible). Variations The salad can be made with only raw vegetables, but the mix of roasted eggplant and zucchini adds flavor. For the flatbreads, you can add other spices (cumin, coriander, oregano) based on preference. If you want to make it heartier, add some olives or fresh cucumbers to the salad. Serving Ideas Hummus also works as a spread on toasted bread or as a dip for other raw vegetables. The flatbreads can be filled with salad, like a wrap, if you like to eat them together. The warm salad remains tasty even at room temperature, not just hot. Frequently Asked Questions Can I use canned chickpeas for hummus? Yes, canned chickpeas work well. Rinse them well before use and keep the liquid to adjust the consistency of the hummus. Can the flatbreads be baked in the oven? The flatbreads from this recipe turn out best in a pan. You can try them in the oven on a heated stone, but the texture will be different, crunchier. What if I don’t have wild garlic? Wild garlic can be replaced with fresh spinach or even more green onions, depending on what you have. Can I prepare the hummus a day in advance? Yes, hummus keeps well in the fridge for 2-3 days. You might need to add a bit of olive oil or water to mix it before serving. Nutritional Values Estimated per serving (for 1/4 of the recipe): approximately 400-500 kcal, depending on how much oil is used and the exact amount of hummus consumed. Carbohydrates: 60-70 g, protein: 12-15 g, fats: 15-18 g. The salad and flatbreads add fiber and vitamins. Hummus provides plant-based protein, while olive oil increases the content of healthy fats. These are just estimates; for exact calculations, use a nutritional calculator. Storage and Reheating Hummus can be stored in the fridge in a closed container for up to 3 days. The flatbreads should be wrapped in a clean towel or bag and will stay soft for a day; they can be quickly reheated in a pan or microwave. The warm salad does not keep very well, especially with roasted vegetables. I recommend making only as much as you will consume in one meal. If there are leftovers, they can be eaten at room temperature, but they won’t retain their original texture.

Warm salad with flatbreads and hummus

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