Recipes / Tomato Rosemary Flatbread & Hummus

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.