Chickpea & Eggplant Hummus with Homemade Flatbread

• 7.05 oz dried chickpeas
• 1/4 tsp baking soda
• 1 lb eggplant
• 1 garlic head, for roasting
• 1 pinch mediterranean dried herbs
• olive oil or avocado oil, for roasting, 기호에 따라
• 1/2 lemon
• 1 clove fresh garlic clove
• 1.06 oz tahini paste
• 3 tbsp cold water
• 2 tbsp extra virgin olive oil, for the hummus
• salt, 기호에 따라
• 1/2 tsp ground cumin
• parsley and mint, for garnish, 기호에 따라 (선택)
• 6 oz plain (all-purpose) flour, for the flatbread
• 1 tbsp olive oil, for the flatbread dough
• 1/2 tsp salt, for the flatbread dough
• 6 2/3 tbsp hot water, for the flatbread dough

조리 순서

1. 1.Soak the dried chickpeas in water overnight so they swell up.▶0:00
2. 2.Drain, then simmer the chickpeas with the baking soda until soft, about 30 minutes — the baking soda cuts the cooking time and makes them extra soft.▶0:49
3. 3.Cut the eggplant in half lengthwise and gently score the cut surface with shallow cuts.▶1:13
4. 4.Sprinkle the cut eggplant with salt and let it sit for 10 minutes to draw out moisture and bitterness, then pat dry with paper towels.▶1:31
5. 5.Place the eggplant halves and the garlic head in the air fryer basket (or on a baking sheet) with a pinch of Mediterranean herbs and a drizzle of olive or avocado oil.▶1:57
6. 6.Cook in the air fryer or oven at 190°C (375°F) for 20 minutes.▶2:26
7. 7.Squeeze the lemon and add the fresh garlic clove, tahini paste, and cold water to a food processor.▶2:45
8. 8.Add the boiled and cooled chickpeas to the processor.▶3:47
9. 9.Scoop the roasted eggplant flesh out with a spoon and add it to the processor.▶3:56
10. 10.Squeeze the roasted garlic cloves out of their skins into the processor — roasting removes their bitterness and makes them sweet.▶4:22
11. 11.Add the olive oil, salt, and ground cumin.▶4:35
12. 12.Blend until smooth and creamy.▶4:58
13. 13.For the flatbread: combine the flour, olive oil, and salt in a bowl.▶5:16
14. 14.Add the hot water and knead into a soft, pliable dough that barely sticks to your hands.▶5:43
15. 15.Cover the dough with plastic wrap and let it rest for 10 minutes.▶6:17
16. 16.Divide the dough into 4-6 pieces with a bench scraper.▶6:45
17. 17.On a well-floured surface, roll each piece out very thin — add more flour if it's sticking, or the flatbread won't puff up properly.▶6:57
18. 18.Cook each flatbread on a well-heated dry skillet over low heat for about 1 minute per side, until it puffs up with air and gets golden spots.▶7:36
19. 19.Serve the hummus drizzled with olive oil, topped with the reserved roasted eggplant, and scattered with chopped parsley and mint, alongside the warm flatbread.▶9:00