A delightful dish featuring Tandoori-spiced kidney bean hummus paired with a refreshing tomato salad and freshly made flatbread. The creamy hummus offers bold flavors from the spices, while the tangy tomatoes provide a bright contrast, all served with warm flatbread for scooping.
1: In a small pot, heat water to 105°F, then turn off the heat and whisk in the yeast.
2: In a bowl, combine the flour, yeast mixture, olive oil, and salt. Knead the dough on a clean surface for 3 minutes. Grease a clean bowl, place the dough inside, cover with a towel, and let it proof for 1 hour.
3: In another bowl, mix the tomatoes, shallot, cilantro, white wine vinegar, salt, and pepper. Set aside.
4: Blend the kidney beans, oil, tahini, lemon juice, garlic, salt, and tandoori spice in a blender for 5 minutes or until smooth.
5: On a clean, floured surface, divide the dough in half and roll each portion into a 9-inch round. Brush the dough with olive oil. Heat a non-stick pan over medium-high heat and cook each flatbread for 90 seconds per side.
6: Serve the hummus in a bowl, topped with the tomato salsa. Drizzle with olive oil and smoked honey habanero, and serve with the flatbread.
