Hummus Pie

Name: Hummus Pie
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M1DT5H40M0.000S
Yield: One 14-inch pizza
Ingredients: 2 pounds 5 ounces (1060 grams) freshly milled hard red winter wheat berry flour; 1/3 ounce (10 grams) milled malted barley; 9 1/2 ounces (270 grams) pizza dough starter; 1 1/3 ounce (37 grams) salt; 1 cup olive oil; 3 to 4 fresh or dried chiles; 1/4 cup almonds; 1/4 cup pecans; 1 cup fresh lemon juice; 1 cup olive oil; 1 cup tahini paste; 2 tablespoons coarse flake kosher salt; 2 teaspoons ground white pepper; 12 medium to large cloves garlic, roughly chopped; 4 pounds garbanzo beans, cooked, drained and rinsed; 3 tablespoons za'atar; 1/4 cup olive oil; Olive oil, for drizzling; Pinch ground sumac; 2 teaspoons chopped fresh mint

Getting reviews...

Level: Intermediate

Total: 1 day 5 hr 40 min (includes resting time)
Active: 30 min

Yield: One 14-inch pizza

Level: Intermediate

Total: 1 day 5 hr 40 min (includes resting time)
Active: 30 min

Yield: One 14-inch pizza

Ingredients

Whole Wheat Dough:

2 pounds 5 ounces (1060 grams) freshly milled hard red winter wheat berry flour

1/3 ounce (10 grams) milled malted barley

9 1/2 ounces (270 grams) pizza dough starter

1 1/3 ounce (37 grams) salt

Chile Oil:

1 cup olive oil

3 to 4 fresh or dried chiles

Toasted Nuts:

1/4 cup almonds

1/4 cup pecans

Hummus:

1 cup fresh lemon juice

1 cup olive oil

1 cup tahini paste

2 tablespoons coarse flake kosher salt

2 teaspoons ground white pepper

12 medium to large cloves garlic, roughly chopped

4 pounds garbanzo beans, cooked, drained and rinsed

Za'atar Oil:

3 tablespoons za'atar

1/4 cup olive oil

Pizza:

Olive oil, for drizzling

Pinch ground sumac

2 teaspoons chopped fresh mint

Directions

Special equipment:

Pizza screen

For the dough: Mix the wheat berry flour, barley and 30 3/4 ounces (870 grams) filtered water to make the soaker. Rest at room temperature for about 18 hours.
Add the starter to the soaker, and mix in thoroughly, then rest the dough for 40 minutes.
Add the salt and 1 1/3 ounce (40 grams) filtered water, and do a round of stretch and fold turns. Rest the dough at room temperature for 2 hours, doing stretch and fold turns every 30 minutes.
Ball up the dough and refrigerate overnight.
For the chile oil: Gently simmer the olive oil over medium-low to medium heat with both fresh and dried chiles (chef's choice!) until the flavor is developed fully, about 2 hours.
Strain the oil before use.
For the nuts: Heat a large pan over medium heat. Place the almonds and pecans in the pan and toast. Make sure to check on the nuts every few minutes by shaking them around to get all sides toasted evenly. Remove from the heat when the oils are released and before the nuts burn!
For the hummus: Place the lemon juice, oil, tahini, 1/2 cup water, the salt, pepper and garlic in a food processor and buzz for about 2 minutes. Add the garbanzo beans and process for about 10 minutes for maximum creaminess!
For the za'atar oil: Mix the za'atar with the olive oil until it is spreadable with a pastry brush. This is the base for the hummus pizza instead of a sauce.
For the pizza: Bring the dough back to room temperature, 30 minutes to 1 hour.
Roll the dough out to about 14 inches in diameter. Brush the dough with an even layer of the za'atar oil, not too much. Place a pizza screen on top of the dough so it does not puff up in the middle while cooking. Cook the pizza for 5 to 8 minutes. When done, remove the screen and spread a thin, even layer of hummus, about 8 ounces, over the pizza. Drizzle some olive oil in a zigzag, then turn the pizza and drizzle a zigzag of chile oil as well. Sprinkle with sumac, the toasted nuts and finish with the chopped mint. Cut and serve!