Whole Wheat Hummus-Stuffed Khobz

This is another recipe from the wonderful blog Ya Rayi Our Rai, written by California School of Culinary Arts chef Farid Zadi. I combined his recipe for hummus with his recipe for whole-wheat khobz to get this layered, calzone-style sandwich.

This little devil is a perfect lunch food: portable, delicious, light yet filing. It is crispy on the outside and soft and smooth on the inside. Plus, all the little hummus-filled layers look cool. And looking cool is critical for a lunch food.

Whole Wheat Hummus-Stuffed Khobz
Makes 1 large khobz

The Dough
1/2 cup whole wheat flour
3.5 Tbsp water
1/2 tsp salt
1/2 tsp extra virgin olive oil

The Hummus
1/2 cup cooked chickpeas
2 Tbsp extra virgin olive oil
2 Tbsp lemon juice
1 small garlic clove, minced
Salt to taste

For the dough, mix all the ingredients and knead the dough for about 30 minutes, until it is smooth and elastic. (Don't skimp on kneading time here – it's worth it!) Rub with oil, cover with plastic, and set aside to let it rest for about 30 minutes.

Meanwhile, make the hummus by placing all the ingredients in a blender and blending to a paste.

To assemble the khobz, roll the dough out into a 10-inch disk and spread the hummus evenly over the disk. Make one cut from the center of the disk to the outer edge. (See here for a demonstration). Peel this edge up, and roll up the dough around it to make a cone-shaped tube. This make the hummus layers.

Press the edges of the tube together to seal them, then very gently press the tube out as flat as you can without squeezing the hummus out the sides. Brush the tube with oil and cook on a frying pan over medium-low heat for about 30 minutes, flipping half way through.