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N ‌“Homemade” Lavash Cracker Photo on page 96 ‌Avocado and Butter Bean Hummus Photo on page 96
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This simple recipe is straight from the Kitchen Hack Hall of Fame. Lavash is a soft, thin, inexpensive I‌ adapted this California-influenced hummus recipe from a Los Angeles restaurant that is best left
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flatbread that can be found in Middle-Eastern stores and many grocery stores. Straight from the package it uncredited for its own sake. The main differences between the original recipe and my own interpretation
is soft, malleable, and somewhat confusing to the uninitiated. But when you brush it generously with oil, is that I replaced the chickpeas (which can be slightly vegetal when uncooked), with butter beans, and
sprinkle it with a blend of seeds and spices, and bake it for 5 minutes, it becomes so addictive that eliminated ¾ cup (not a typo) of olive oil—­​with virtually no sacrifice! The result is a creamy dip that’s
after your first bite you will immediately contemplate quitting your day job and going into the cracker naturally rich.
business. Lavash crackers are at their finest when served alongside Middle-Eastern dips, or as a super-thin
and crispy base for any appetizer traditionally served on a crostini. ¼ cup olive oil, divided + extra I‌n a sauté pan over medium heat, add 2 tablespoons Time
for drizzling of the olive oil and the garlic. Cook for about 3 ‌15 minutes
4 garlic cloves, sliced finely minutes, or until the garlic softens. Pull it off the
Time Lavash Spice Blend ‌In a small bowl, mix the seeds, spices, and salt.
One 14-ounce can butter beans burner before it browns.
‌< 15 minutes 1½ Tbsp white sesame seeds or navy beans, drained Yield
Set the rack in the middle position in the oven and
1½ Tbsp black sesame seeds In the bowl of a food processor, add the garlic and ‌ erves 6 as an appetizer
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preheat to 400°F. 2 tsp Dijon mustard
Yield 1½ tsp poppy seeds 1 avocado oil from the pan, beans, mustard, avocado, tahini, (about 2 cups)
‌ akes 1 cracker (enough
M 1½ tsp dried minced garlic Brush lavash generously with the olive oil, then 3 Tbsp tahini and lemon juice. Purée. While puréeing, stream in
for 2 people as an 1½ tsp dried minced onion sprinkle with 2 tablespoons of the spice blend Zest of 1 lemon + ¼ cup lemon the remaining 2 tablespoons olive oil. Season to Liquidity
accompaniment for a dip); ¾ tsp salt (or use your favorite Middle Eastern spice or seed juice taste with salt and pepper. ‌ he Californification of
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the spice blend makes blend (za’atar, baharat, ras el hanout . . .). Salt and pepper this hummus calls for a big
Lavash Cracker Finish with pistachios, mint, pomegranate seeds,
about 6 tablespoons 2 Tbsp crushed pistachios Cali Chardonnay to match
(enough for 3 lavash) One 10-by-14-inch sheet of Place the lavash directly on rack and bake for lemon zest, salt, pepper, and a generous drizzle of
1 Tbsp finely chopped mint, or, its decadence
lavash (sometimes they are 4–5 watchful minutes, or until it is light brown and oil. Serve with lavash pieces.
in a pinch, parsley
twice this length)
crispy with a wee bit of charring on the edges. 1 Tbsp pomegranate seeds
Plan-Overs 3 Tbsp olive oil
(If you are grilling, you can also grill the lavash (totally optional)
‌ avash Spice Blend stores
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over medium direct heat (see page 75) for about 2 baked lavash, broken into
very well, but trust me, you
3 minutes.) Remove from the oven and let cool. bite-size pieces (see
will use it up fast “Homemade” Lavash
Crackers, page 98)

‌Smoked Salmon Lavash Crostini Photo on page 97

‌ his is a variation of the smoked salmon pizza from my book Pizza on the Grill (co-authored with my pal
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Elizabeth Karmel). The same toppings on a crispy lavash deliver more crunch for your brunch.

Time 1 baked lavash (see Spread the Boursin overtop the whole baked lavash.
‌< 15 minutes “Homemade” Lavash Cracker, Top with the salmon and finish with the zest and
above)
dill. Cut into 8 squares. (Be forewarned: the lavash
One 5-ounce package garlic and will shatter a bit when cut.)
Yield herb Boursin, or whipped
‌Serves 4 as an appetizer cream cheese, at room
temperature
8 ounces cold-smoked salmon,
Liquidity or gravlax, or lox
‌ n unoaked Alsace Pinot
A Zest of 1 lemon
Blanc
Fresh dill (optional)

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