Mediterranean Vegetable Flatbread with Cilantro Hummus

Fresh and flavorful.

Mediterranean Vegetable Flatbread with Cilantro Hummus

Ingredients
For cilantro hummus:
1 cup hummus
1 large Anaheim chili, roughly chopped
3 cloves garlic, minced
1/4 cup cilantro, roughly chopped
1 tablespoon olive oil

For tomato cucumber topping:
1 medium tomato, finely diced
2/3 cup cucumber, finely diced
1/4 cup red onion, finely diced
1 tablespoon dill, finely chopped
1 tablespoon parsley, finely chopped
1/4 teaspoon paprika
1/4 teaspoon cumin
1 teaspoon lemon juice
1/2 cup spinach, chopped
2 cloves garlic, minced
1/4 cup feta, crumbled
1/2 teaspoon salt
1/4 teaspoon pepper

Flatbread

Directions
In a food processor combine 3 cloves garlic, cilantro and green chili. Pulse until vegetables are finely diced. Add hummus and olive oil. Blend until smooth. Set aside.

Combine tomato, cucumber, red onion, dill, parsley, paprika, cumin, lemon juice, spinach, 2 cloves garlic, feta, salt and pepper in a large bowl. Toss ingredients until well mixed. Let set 10 to 15 minutes for the flavors to marinate.

Spread a thick layer of hummus on the flatbread. Top with tomato and cucumber mixture. Serve.

Flatbread

Making flatbread is definitely worth the time and this dough is very easy to work with. 

Flatbread

Directions
I package instant yeast
1 teaspoon sugar
1 3/4 cup warm water
1/2 cup warm milk
1 tablespoon  olive oil
2 teaspoons salt
6 cups flour 

Directions
In the bowl of a stand mixer fitted with the dough hook mix the yeast, sugar, water, milk and 2 cups flour until well combined.

Add another cup of flour, salt and oil. Mix well. Gradually add 2 1/2 cups flour. Mix until a soft dough forms that pulls away from the sides of the bowl. Knead the dough for 5-6 minutes until it is soft and smooth.

Place the dough in a lightly greased bowl and cover with plastic wrap. Let rise until doubled, about an hour.

Divide the dough in half and then in half again. Out of each half measure out 8 pieces. Form each piece into a tight ball. Cover with a cloth or plastic wrap and let rest for about 10 minutes, until light and airy.

With a rolling pin, roll the dough from the center out on a floured surface. Turning the disc as you work. Roll the dough out to about 1/8 inch thick into a 6-inch circle. Cover with cloth until ready to fry.

Heat a lightly oiled skillet to medium heat. When the skillet is hot, cook the flatbread for 2 to 3 minutes on each side until it bubbles and puffs. Transfer the flatbread to a plate and cover with a towel. Repeat with the remaining dough. 

Mediterranean Hummus

This basic hummus recipe is good for using in other recipes or on it's own.

Mediterranean Hummus

Ingredients 
3 tablespoons lemon juice
1/4 cup water
1/3 cup tahini paste
2 tablespoons olive oil
1 14 ounce can garbanzo beans, drained and rinsed
2 cloves garlic, minced
1/4 teaspoon cumin
Pinch cayenne
Pinch pepper
1/2 teaspoon salt
2 tablespoons parsley, finely chopped

Directions 
In a small bowl, combine the lemon juice and water.

In a separate bowl, whisk together the tahini paste and olive oil.

Place the chickpeas in a food processor and process them for 15 seconds. Add lemon juice and water mixture, garlic, cumin, cayenne pepper, pepper and salt. Process until mixed, scraping down the bowl as necessary, 50 to 60 seconds. Slowly add the tahini paste and olive oil mixture. Process until smooth and creamy.

Serve with chopped parsley, pita bread, pita chips or toasted bread.

Tahini Paste

Not all stores carry tahini paste, which is needed to make hummus. So I just make my own. This recipe makes about 2/3 cup.

Tahini Paste

Ingredients
1 cup white sesame seeds
4 tablespoons olive oil
Pinch salt.

Directions
In a dry skillet, toast the sesame seeds over medium-low heat for 3 to 5 minutes. Stir constantly until they are golden and fragrant. Cool completely before using.

Pour the cooled seeds in a food processor. Blend for 1 to 2 minutes until crumbly. Add 2 tablespoons of oil and a pinch of salt and blend. Scrape down the sides and bottom of the bowl. Blend for another 2 to 4 minutes, adding the remaining oil 1 tablespoon at a time until smooth and pourable.

Witches Brew

Tart and fruity.

Witches Brew

Ingredients
1 1/2 ounces melon liqueur
1 1/2 ounces triple sec
1 ounce lemon juice
Dry ice cube, for garnish
Maraschino cherry, for garnish

Directions
In a cocktail shaker filled with ice, combine melon liqueur, triple sec and lemon juice. Strain the mixture into a lowball glass. Garnish with a cocktail cherry and one small piece of dry ice.

Elixir of Life Cocktail

Well balanced and citrusy.

Elixir of Life Cocktail

Ingredients
For honey herb syrup:
1/2 cup water
1/2 cup honey
7 sage leaves
7 sprigs thyme

For the cocktail:
1 1/2 ounces gin
1 ounce honey herb syrup:
1/2 ounce lemon juice
10 drops orange bitters
Thyme sprigs, for garnish

Directions
For the honey herb syrup, combine water and honey in a saucepan. Cook over high heat, stirring occasionally to dissolve the honey. Add the sage and thyme sprigs. Bring to a simmer, then remove from the heat. Cover and let steep for 20 to 30 minutes.

Strain the syrup and discard the herbs. Let the syrup cool before using. Th

For the cocktail, in a cocktail shaker filled with ice, add the gin, honey herb syrup, lemon juice and bitters. Shake until well chilled. Strain into a coupe glass. Garnish with a thyme sprig.

Dreamy Hex Martini

A sweet candy like cocktail. 

Dreamy Hex Martini 

Ingredients
1 ounce vanilla vodka
1/2 ounce blue curaçao
1/2 ounce white chocolate liqueur
Splash of heavy cream
Edible glitter, for garnish

Directions
Fill a cocktail shaker with ice. Add vodka, blue curaçao, white chocolate liqueur and cream. Shake until well  chilled. Strain into a martini glass. Sprinkle edible glitter on top for garnish.