Eggplant and Spicy Hummus Flatbread

Name: Eggplant and Spicy Hummus Flatbread
Ingredients: 1/4 cup cooked chickpeas, preferably homemade (page 47), rinsed and drained; 1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing dough; 1 teaspoon fleur de sel or other flaky sea salt; 1/4 teaspoon pimenton (smoked Spanish paprika); 1 small (5-to 6-ounce) Italian eggplant, cut into 1/4-inch rounds; 1 teaspoon za’atar spice (or substitute mixed Italian herbs); 1 (3-ounce) ball No-Knead Pizza Dough with Spelt (page 105), or one round of your favorite store-bought pita or other flatbread; 1/2 cup Spicy Hummus (page 5); 1/4 cup Citrus-Pickled Onions (page 19) (optional)

December 14, 2011

To my mind, flatbread always calls out for eggplant or hummus, so why not eat the two together? I like to add to the complexity by frying up some extra chickpeas—something that, in greater quantities, makes for a fantastic party appetizer. Look for za’atar spice in Middle Eastern markets or buy it online from spice purveyors such as Penzeys.com.

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