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.