Recipes / Tomato Rosemary Flatbread & Hummus

Tomato Rosemary Flatbread & Hummus

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  • SERVING SIZE: 10

  • PREP: 70 MINS

  • COOK: 20 MINS

  • READY: 90 MINS

Ingredients
  • As Needed FLATBREAD
  • 1 teaspoon Water, Warm
  • 1/2 teaspoon Sugar
  • 2 teaspoons Dry Active Yeast
  • 1 7/8 cups Furmano's Pizza Sauce
  • 2 cups All Purpose Flour
  • 1/2 cup Corn Meal
  • 1 teaspoon Sea Salt
  • 2 tablespoons Rosemary, Chopped Fresh
  • As Needed
  • As Needed HUMMUS
  • 2 cups Furmano's Chick Peas, Drained
  • 1/3 cup Tahini Butter
  • 1/4 cup Lemon Juice
  • 2 teaspoons Garlic, Minced
  • 1 tablespoon Olive Oil
  • 1 teaspoon Salt
  • As Needed Cayenne Pepper
Preparation
  1. For Flatbread: In a small cup mix warm water, sugar, and yeast. Let rest for 10 minutes or until water doubles in size.
  2. In a large bowl, combine flour, corn meal and sea salt.
  3. Make a well in the center of the flour and stir in yeast mixture and Furmano's Pizza Sauce.
  4. Mix until well incorporated then turn out onto a floured surface and knead for 8 minutes. Cover and let rest in a warm place for 45 minutes.
  5. Preheat oven to 500 degrees.
  6. Punch down dough, knead lightly. Then roll out to 1/4" thick. Press rosemary into dough. Cut to desired shape or leave as one piece to cook.
  7. Cook until bread begins to color and puff, approximately 15-20 minutes.
  8. For Hummus: Place all ingredients into a food processor and blend until smooth.

Tip: Flavor your hummus with roasted garlic, sundried tomatoes, or any of your favorite ingredients.