Hummus With Whole Wheat Flatbreads

• 3/4 cup dried chickpeas, soaked overnight and drained
• 1/4 preserved lemon, rind only, chopped
• 1/4 cup tahini
• 1/4 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 2 garlic cloves, smashed
• 1/2 teaspoon ground cumin
• Salt
• 2 cups whole wheat flour
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 3/4 cup warm water
• 3 tablespoons extra-virgin olive oil

1. In a saucepan, cover the chickpeas with 2 inches of water and bring to a boil. Simmer over low heat until the chickpeas are tender, about 1 hour; add more water as needed to keep them covered. Reserve 1/4 cup of the cooking liquid and drain the chickpeas. Transfer the chickpeas to a food processor. Add the reserved cooking liquid and the remaining hummus ingredients and process until smooth. Season with salt.
2. In a large bowl, whisk the flour, salt and baking powder. Stir in the water and olive oil and knead to form a moist dough. Cover with a kitchen towel and let rest for 30 minutes.
3. Heat a 10-inch cast-iron skillet. Divide the dough into 16 balls. On a lightly floured work surface, roll out each ball to a 6-by-3-inch oval. Cook 2 flatbreads at a time in the skillet over moderate heat until they start to brown on the bottom, about 2 minutes. Flip and cook until browned in spots on the other side, about 2 minutes. Just before serving, turn each flatbread over an open flame until lightly charred, 1 minute. Serve with the hummus.

dried chickpeas, only, tahini, extravirgin olive oil, lemon juice, garlic, ground cumin, salt, whole wheat flour, salt, baking powder, water, extravirgin olive oil

Taken from www.myrecipes.com/recipe/hummus-whole-wheat-flatbreads (may not work)