This vegan lahmajoun is bursting with peppery, garlicky, spicy flavor. Make your life easier by using flour tortillas as the base and then whip up the easy spread in your food processor.
your choice of vegetablespickles, and herbs, optional
Instructions
Place a rack in the bottom of your oven and preheat to 475F. Place a large, heavy bottomed skillet (I like cast iron) over medium heat.
Wash, stem and seed the peppers
Add peppers, onion, tomatoes, and garlic (if using) to the bowl of your food processor.
Pulse until you have a fairly smooth puree.
Drain in a fine mesh strainer, pressing down lightly on the pureed vegetables to get out a fair bit of the liquid. Save that liquid for use in soups or stocks if you'd like.
Return the drained puree to the food processor bowl and add the hummus, chickpeas, herbs, salt and spices.
Pulse until you have a coarse paste.
Place one flour tortilla in the hot, dry skillet and cook for 10-15 seconds until nicely browned on the bottom.
Place the browned tortilla, browned side down, on a pizza pan or cookie sheet. Spread 1/4 cup of the vegetable hummus puree on the tortilla, spreading almost to the edges.
Bake on the bottom rack for 6 minutes or until the edges of the tortilla are nicely browned and the filling has set.
Fold in half to keep the filling warm.
Repeat with the remaining tortillas.
Serve as is, with a squirt of lemon juice, or wrapped around your choice of vegetables, pickles, and herbs.
Video
Notes
If you happen to have red pepper paste and tomato paste, use about 1-2 Tablespoons each in place of the sweet peppers and canned tomatoes I used. You most likely will then be able to skip the step of draining the vegetables before adding the chickpeas, hummus, etc.