Recipes Appetizers Dips & Spreads Hummus Hummus with Whole Wheat Flatbreads Alice Waters pairs creamy homemade hummus with tender flatbreads, creating a simple, kid-friendly hands-on meal that's as fun to make as it is to eat. By Alice Waters Alice Waters Alice Waters is an icon of California cuisine who revolutionized the concept of farm-to-table cooking in America with her restaurant Chez Panisse in Berkeley, California. She has authored over a dozen books and garnered numerous prestigious honors, including the James Beard Foundation Lifetime Achievement Award. Food & Wine's Editorial Guidelines Updated on September 11, 2017 Save Rate PRINT Share Close Credit: Con Poulos Active Time: 1 hr Total Time: 1 hr 30 mins Yield: 4 to 6 Moms know best, but chef moms know even more. In honor of Mother’s Day, the legendary Chez Panisse founder and chef Alice Waters offered this piece of cooking wisdom: “Kids like hummus, and they like to make the little flatbreads and heat them like tortillas. The whole process is irresistible, and the price is practically nonexistent.” Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. Hummus 3/4 cup dried chickpeas, soaked overnight and drained 1/4 preserved lemon, rind only, chopped 1/4 cup tahini 1/4 cup extra-virgin olive oil 3 tablespoons fresh lemon juice 2 garlic cloves, smashed 1/2 teaspoon ground cumin Salt Flatbreads 2 cups whole wheat flour 1 teaspoon salt 1/2 teaspoon baking powder 3/4 cup warm water 3 tablespoons extra-virgin olive oil Directions Make the hummus: In a saucepan, cover the chickpeas with 2 inches of water and bring to a boil. Simmer over low heat until the chickpeas are tender, about 1 hour; add more water as needed to keep them covered. Reserve 1/4 cup of the cooking liquid and drain the chickpeas. Transfer the chickpeas to a food processor. Add the reserved cooking liquid and the remaining hummus ingredients and process until smooth. Season with salt. Meanwhile, make the flatbreads: In a large bowl, whisk the flour, salt and baking powder. Stir in the water and olive oil and knead to form a moist dough. Cover with a kitchen towel and let rest for 30 minutes. Heat a 10-inch cast-iron skillet. Divide the dough into 16 balls. On a lightly floured work surface, roll out each ball to a 6- by 3-inch oval. Cook 2 flatbreads at a time in the skillet over moderate heat until they start to brown on the bottom, about 2 minutes. Flip and cook until browned in spots on the other side, about 2 minutes. Just before serving, turn each flatbread over an open flame until lightly charred, 1 minute. Serve with the hummus. Originally appeared: February 2012 Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.