Hummus with Flatbread and Vegetable Sticks

5 from 6 votes
Prep Time 1 min
Cook Time 30 mins
Total Time 1 min
Course Dinner
Cuisine European
Servings 2 people



  • 200 ml Water
  • 2 tbsp Olive oil
  • 200 g Chickpeas dry goods
  • 1 tbsp Lemon juice
  • 100 g Tahini (sesame paste)
  • 1 tsp Ground cumin
  • 1,5 tsp Sea salt
  • A little pepper, pAprikA powder

Vegetable sticks

  • 3 Pc. Carrots
  • 0,5 Pc. Kohlrabi
  • 1 Pc. Sweet peppers red
  • 4 Pc. Celery sticks
  • 0,5 Pc. Cucumber


  • 500 g Ruch flour (substitute: wheat flour T1050)
  • 325 g Whey substitute: water
  • 1 g Dry yeast
  • 15 g Olive oil (2 tbsp)
  • 7 g Honey (1 tbsp)
  • 10 g Salt


Preparation the day before

  • Soak the chickpeas in cold water.
  • Weigh the whey ("waste" product of ricotta - make the cheese yourself) or water. A pinch of dry yeast max 1gr. Mix in the liquid (or a piece of fresh yeast the size of a grain of rice <3g). Add the flour and mix in until it binds a bit. Then add the salt and the olive oil. Knead with the food processor (or with your hands) for at least 12 minutes until a stretchy dough is formed. Let ripen in a vessel with a lid for a total of 20 hours at room temperature.
  • During the first 2 hours of the ripening period, stretch the dough 3 times with wet hands and fold it again.


  • After 20 hours with wet hands, stretch and fold the dough for the flatbread again and let it relax for another hour. Crush cumin in a mortar. Put the chickpeas on top with the soaking water and cook until soft. This takes about 30 minutes. Then rinse with cold water.
  • Carefully remove the dough and divide it into 8 pieces the size of a tennis ball on the lightly floured work surface. Shape into balls and leave covered for approx. 20 minutes. Preheat the oven to 230 ° C with a baking stone or pizza stone.
  • Mix the water with the tahini in a tall container. Use a hand blender to process the remaining ingredients and spices into a paste. It works best if you don't put all the chickpeas in at once, but divide them into 3 or 4 servings. Process the respective portion into puree and only then the next. Otherwise, your hand blender could go down on its knees. If it is not pasty enough, use a little more water or 1 tablespoon of olive oil. To taste.
  • Now pull out the flatbreads from the dough pieces or roll them out with the rolling pin. (My own have become more "plump" ;-)))). Leave covered.
  • Wash the specified vegetables and cut into sticks.
  • Place the flatbreads on the preheated baking stone. Since I didn't have the flatbreads that big, 3 fit on the stone. Turn after a baking time of 7 minutes. The flatbread has fluffed up a bit - nice, it must be like that. Leave in the oven for another 5 - 7 minutes until the desired degree of browning is achieved. I rather recommend 5 minutes. After 7 minutes, the transition from flatbread to rusks is quickly reached. Take out the flatbreads and send the next ones on their way. Let cool down.
  • Arrange the hummus in small bowls and garnish with a little olive oil and paprika powder. Serve with the hummus and vegetable sticks. Dip in the hummus with the sticks and flatbread.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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