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–+ servings

Fennel and Rosemary Hummus with Flatbread Crisps

Lemony hummus seasoned with fennel seed and rosemary and accompanied by crispy flatbread crackers.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Course Appetizer
Cuisine Mediterranean
Servings 8

Equipment

  • Food processor
  • Rolling Pin
  • spice grinder

Ingredients
  

For the Fennel Seed and Rosemary Hummus:

  • 1 cup dried chickpeas
  • 2 cloves sliced garlic
  • ⅓ cup extra virgin olive oil
  • 1 tbsp. fresh rosemary, ground up
  • 1 tsp. fennel seed, ground up
  • ⅓ cup tahini
  • ⅓ cup lemon juice
  • ½ tsp. kosher salt
  • 2 tbsp. pine nuts

For the Fennel Seed and Rosemary Flatbread Crisps:

  • 1 cup all purpose flour
  • 1 cup cake flour
  • 1 tsp. kosher salt
  • 2 tsp. crushed fennel seeds
  • 2 tsp. fresh rosemary, minced
  • 2 tbsp. extra virgin olive oil
  • ⅓ cup white wine
  • ⅓ cup whole milk

Instructions
 

For the Fennel and Rosemary Hummus:

  • Rinse the chickpeas and then place in a 3 quart saucepan. Fill the pot with water and bring it to a boil over high heat. Boil for three minutes, and then take it off the flame and let it sit for one hour. Drain and rinse the beans.
  • Put the beans back in a pot and cover with water. Simmer the beans until they're tender, for about 90 minutes. You may need to add additional water.
  • Drain the beans and put them in the food processor. Add all the other ingredients, except for the pine nuts. Process the ingredients until smooth and fluffy.
  • Put the hummus in a bowl and top with the pine nuts, and a drizzle of extra virgin olive oil. S

For the Fennel Seed and Rosemary Flatbread Crisps:

  • Preheat the oven to 425°.
  • In a large bowl, mix together the flours, salt, fennel, and rosemary.
  • Sprinkle on the olive oil and rub it into the flour until large flakes appear.
  • Mix together the milk and wine, and stir them into the flour. The dough should be soft, but not wet. Add more flour if necessary, until a ball of dough is formed.
  • Divide the dough in half, and roll out each part on a lightly floured parchment paper. Try to roll it out evenly, as thinly as possible.
  • Score the crackers into 2x4 rectangles, trimming the edge scraps, and rerolling them. Sprinkle with additional salt.
  • Bake for 10 minutes, and then turn over, and bake for 10 minutes more. Cool the crackers on a wire rack and then break apart when cool.
Keyword hummus
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