Wednesday, October 24, 2012
Sort of hummus with sort of flatbreads (with semolina 'no knead' pizza dough)
This was a potato and chickpea curry.
But apparently Rome is the Land that Cumin Forgot, so this was hummus and flatbread.
Then, when I came to convert all the regular partygoers into a smooth, hummus-y dip. I struck a problem. No blender. No masher, no processor, no nuttin'. Nuts.
(Quite literally; nuts, but more on that later).
Very well, back to the pot with a fork to mash a tin of chickpeas and all their bestest friends into a sort of smearable 'smashed hummus'. Sort of like when restaurants fob you off with crushed potatoes with the skins on when all you wanted was to fill your face with mash. But I digress.
Then, pita. Haha, no. After hummus-gate I was so definitely not up for tackling a new recipe. What I did have was leftover pizza dough, hanging out and doing its own slow fermentation thing in the fridge. Honestly guys, I am not a particularly daring cook. Sure, I can't follow a recipe without tweaking but if I'm trying anything particularly likely to fall on its face/ taste rubbishy, I tend to google first to at least make sure its doable. Case in point, earl grey cupcakes, (yes, yes, yes!) and oh, how I wish I'd double and triple checked the disaster grapefruit orangettes turned out to be.
So yes. 'Pizza dough flatbreads'. Cue page upon page of of the Internet telling me I can turn a flatbread into a pizza by topping it. Turns out all I needed was lateral thinking, and I remembered this article from Serious Eats. In summary, you can make delicious, quasi-Neopolitan pizza at home by simply combining the oven and the frying pan. Genius. I could fry my pizza dough, flatbread style, on both sides. Yes.
When I threw my rolled pizza dough into a smokin' hot, but dry, pan, it puffed, bubbled and charred (ahem, burnt a little). And it was freaking awesome.
I used a combination of Tipo 'O' and semolina flour in my pizza dough, which was very moist with lots of water and olive oil. I also used the No Knead method, because I've seen my landlady letting her cats on the worktop and there is no way that's getting in my margarita slice. It's simple as they come and tastes good but does require fridge space and rising time.
Semolina No Knead Pizza dough
2 teaspoons dry yeast
1 teaspoon runny honey
1/4 cup warm water
1) Combine these three and hang out for 5 minutes until yeast is frothy
1 cup semolina flour
2 1/2 cups tipo 'O', or all purpose flour
1-2 teaspoons coarse salt
1 cup warm water
Good glug of olive oil
2) Add yeasty mixture to all this in a BIG bowl, bring together with hands and mess with it a little. Don't knead or anything though.
3) Cover with oiled clingfilm. Put in fridge for at least 12 hours. I prefer 24, so I don't have to start pizza in the am, and I've used it 5 days later with nothing too funky happening.
4)When you want to use, roll out using an olive oiled surface and pin. Drop into medium-hot pan until bubbles form, then flip. Should be around 2 mins first side, 1 min second side.
5) Repeat, repeat, repeat.
But what's that I hear you say? There were smashed chickpeas with all those carbs.
Why yes, friend, there was.
To say this spread is inspired by hummus would be an understatement, it was hummus before circumstances and my understocked kitchen intervened.
One thing though. I use peanut butter, not tahini. I always have it and (hush now Purists) I prefer the taste. So there. Aaaand I cook down my spread a little first. I know, what a 'nutter'.
Crushed hummus spread
1 tin chickpeas, drained*
2-3 cloves of garlic, finely grated**
2 tablespoons peanut butter
1/4 cup olive oil
Salt and pepper
2 tablespoons lemon juice
1) On a low heat, and with a splash of olive oil, cook the greated garlic and chickpeas a little. I don't like the bite of raw garlic so I always do this first. Plus, warm hummus is a revelation to me.
2) Still on low heat, add peanut butter and oil and stir roughly/mash lightly (its a fine, fine line!) until chickpeas begin to break down and the whole lot homogenises a bit. Take off heat
3) Season with salt and pepper and stir in lemon juice. Taste. Change stuff. Garnish with coriander bits.
*I could pretend I'm organised enough to soak and cook dried 'peas. But we have no secrets here
** Grating garlic. Do it, cause who outside a restaurant can be bothered with acquiring knife skills?
Eat this combo simply, with some chopped raw veggies to dip, or fancy, like I did today in an overstuffed flatbread sandwich with grated carrot, roasted courgette and parmesan. And a big handful of tomato and salad stuffed in there too. It was absolutelyfreakingawesomegood.
And it's healthy-ish.