This is a fairly simple & fast recipe that’s fun to make and take to a gathering any time of the year. But both the hummus & the flatbread will survive quite well sitting out on a picnic table in hot summer temps (unlike your gran’s famous potato salad!).
We brought this to our friends’ 4th of July BBQ (along with our appropriately patriotic berry salad & frozen chocolate dipped bananas on sticks). The hummus & flatbread made a perfect party platter with the simple addition of a bowl of baby carrots & disks of seedless cukes.
Hummus
Ingredients
2 cups chickpeas, rinsed & drained
1/3 cup tahini (can be found in most grocery stores in the “ethnic food” section)
1/4 cup lemon juice (I used 3 juicy lemons…I like my hummus lemony so I’m a little heavy handed with the lemon)
1 tsp salt
2 large garlic cloves, pressed
1 tbsp olive oil (I used olive oil our neighbor brought us from Italy!)
Steps
1. In a food processor, blend chickpeas, tahini, lemon juice, salt & garlic until smooth.
2. With the food processor on, stream in the oil (through that little shoot in the top of the processor) & blend until well incorporated.
3. Serve immediately or refrigerate.
Maker tip: If you cook a lot with garlic, I highly recommend investing in one of these stainless-steel babies. They squish, I mean press, the garlic perfectly every time, are super easy to clean (my favorite!) & save your wrists from wrestling with presses that pale in comparison.
Multigrain Flatbread
Ingredients
1 1/3 cups whole wheat flour
1 1/3 cups all-purpose flour
1/4 cup oil
1 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk, at room temperature
Steps
1. Preheat oven to 350 degrees (F). Then in a large bowl, combine the flours, oil, baking soda & salt. Add enough buttermilk (I used it all) to make a stiff dough.
2. Knead dough for 30 seconds on a well-floured surface.
3. Return dough to bowl & cover with a damp paper towel/clean kitchen towel to prevent drying.
4. Roll 1/4 cup handfuls of dough into a ball & pat into a flat circle.
5. Using a rolling pin, flatten dough into 10 inch circles (mine were definitely NOT 10 inches — probably more like 8 but they were still nice & thin). Oh and they will not be perfect circles. That’s okay — we’re making something homemade so it’s nice if it looks rustic. That’s the beauty of it, people.
side note: my Uncle Bob made that amazingly beautiful cutting board!
6. Place the circles of dough onto an ungreased cookie sheet or preheated pizza stone (I used the latter) & score each little round of dough to make little triangular pie slices. Scoring the dough isn’t as hard as it may sound — just use a really sharp knife & lightly drag it across the dough (be careful not to cut all the way through). See picture below.
7. Repeat steps 4-6 with the remaining dough.
8. Bake in a preheated 350 degree (F) oven for 8-10 minutes.
9. Cool on a wire rack briefly before breaking along scored lines.
I heaped the flatbread wedges in the center of a clean kitchen towel & tied the corners together for easy transportation on the tray of hummus & veggies.
Happy dipping & eating!
sippetsandsharpies 
Hollah at us!