Manakesh and Hummus
Prepare Manakesh with a dough base topped with za'atar and olive oil, and serve with creamy chickpea hummus.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| All Purpose Flour (for the dough) | 500 | Grams |
| Warm Water (for activating yeast) | 300 | Milliliters |
| Active Dry Yeast (for dough rising) | 7 | Grams |
| Sugar (to activate yeast) | 1 | Tsp |
| Salt (for seasoning dough) | 1 | Tsp |
| Olive Oil (for dough and topping) | 60 | Milliliters |
| Za'atar (for topping) | 50 | Grams |
| Chickpeas (canned, drained and rinsed) | 400 | Grams |
| Tahini (for hummus) | 60 | Milliliters |
| Lemon Juice (freshly squeezed for hummus) | 60 | Milliliters |
| Garlic (minced for hummus) | 2 | Clove |
| Salt (for seasoning hummus) | 1 | Tsp |
| Water (for thinning hummus) | 60 | Milliliters |
| Olive Oil (for drizzling on hummus) | 30 | Milliliters |
Instructions
- In a bowl, combine warm water, sugar, and yeast. Let it sit for 10 minutes until frothy.
- In a large bowl, mix flour and salt. Add the yeast mixture and olive oil, then knead into a smooth dough.
- Cover the dough and let it rise in a warm place for 1 hour or until doubled in size.
- Preheat the oven to 220 degrees Celsius. Divide the dough into 5 portions and roll each into a circle.
- Mix za'atar with olive oil and spread over each dough circle. Bake for 10-12 minutes until golden.
- For hummus, blend chickpeas, tahini, lemon juice, garlic, salt, and water until smooth.
- Transfer hummus to a serving dish and drizzle with olive oil before serving with Manakesh.
Prep
- Soak chickpeas overnight if using dried chickpeas.
Kitchen equipment
Rolling PinBaking SheetFood Processor