“When the sun set the air grew cool and the children went inside in search of supper, still the prince remained beneath his orange trees, looking out over the still pools and the sea beyond. A serving man brought him a bowl of purple olives with flatbread, cheese, and chickpea paste. He ate a bit of it, and drank a cup of the sweet, heavy strongwine that he loved. ” A Feast for Crows by George R.R. Martin
Dorne’s hot sun demands a light meal. Notorious for generous portions of spicy peppers, Dornish food is rich in olive oil, wine, olives, fruits, and all things Mediterranean.
I soaked a pound of garbanzo beans overnight and rinsed them well. Then proceeded to simmer them on the stove for about an hour and a half, rinsing them again when they were finished cooking. I peeled off all the skins in order to get a smoother hummus, but this step is not necessary.
Making your own hummus is super easy. Simply put about 2 cups of garbanzo beans into your food processor along with garlic, tahini, lemon juice, water, olive oil, and kosher salt. If you like a bit of spice to your hummus, go ahead and add a few dashes of Tabasco as well. Blend until smooth and creamy, stopping to scrape down the sides as necessary. That’s it, your basic hummus recipe.
Next I made the flat bread. Again, this is a super simple recipe. First you will want to activate your yeast by placing it in a cup with warm water and sugar. While that is getting nice and foamy, place the rest of your ingredients in another bowl. Make a well in the middle and then add the yeast mixture. Knead together for a couple of minutes to form a ball. Lightly oil a bowl and put the dough ball in it, making sure the whole ball is lightly oiled. Now place a damp towel over the bowl and put the bowl in a warm place for an hour or so. You want the dough to double in size.
Once your dough is ready, lightly dust your counter with some flour. Tear off golf ball sized chunks of dough, roll it and then flatten into a disc. You should get between 12-15 discs, depending on how big you make them. Drizzle a bit of olive oil on each disc, then sprinkle salt and rosemary on top.
In a cast iron skillet, olive oil side up, cook your discs until golden brown. These are delicious warm!