Flatbread with Pumpkin Hummus

Photography By D. Lucas Landis & Grant Beachy | September 01, 2016


Serves 3–4


3¼–3½ cups all-purpose flour
1 teaspoon active dry yeast
1 tablespoon kosher salt
1 tablespoon sugar
1¼ cups warm water
2 tablespoons plus 1 teaspoon olive oil

Combine first 4 ingredients in a mixing bowl. Mix. Make a well in center then add the warm water and olive oil. Mix until a sticky, soft dough forms. Knead until a smooth dough ball forms, adding more flour if necessary until the dough is workable.

Place dough in an oiled mixing bowl, cover and let rise 30 minutes. Punch down and let rise again. Portion into dough balls of desired size and roll out. Heat a cast-iron skillet over medium heat and add a bit of olive oil. When the oil is hot, place a flatbread in the skillet and fry on each side for 2–3 minutes. Cover with a clean dish towel until ready to use.

Pumpkin Hummus

1 pound diced fresh pumpkin, skin and seeds removed
1 (15-ounce) can garbanzo beans, rinsed and drained
½ head garlic, cleaned (about 5 cloves)
2 shallots, cleaned, sliced
1 tablespoon brown sugar
1 teaspoon ground cumin
1 teaspoon ground coriander
1½ teaspoons salt
¼ teaspoon ground cinnamon
3 tablespoons olive oil, divided
¼ cup vegetable stock, plus more if needed
1 lemon, juiced

Heat oven to 450°. Combine pumpkin, beans, garlic, shallots, sugar and spices in a mixing bowl and toss with 1 tablespoon of olive oil until coated. Place on a lined sheet tray and bake in the oven for 25–30 minutes, until dark marks appear on peaks of the pumpkin. Remove from the oven and pulse in a food processor. Add the remaining olive oil, vegetable stock and lemon juice. Add more vegetable stock if needed to reach desired consistency. Taste and adjust where needed. Place in a favorite serving dish and top with the following ingredients:

½ pound chorizo, fried in skillet
2–3 red chilies, thinly sliced
½ cup fresh cilantro
½ cup crumbled feta

Serve with fried flatbread.

Recipe courtesy of Gabe Rager, owner of Curbside Food Trailer.

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