Prince Doran’s Dornish Hummus and Flatbread

Prince Doran's Dornish Hummus and Flatbread

A serving man brought him a bowl of purple olives, with flatbread, cheese, and chickpea paste.A Feast for Crows by George R.R. Martin

Prince Doran’s afternoon meal of freshly made hummus, warm flatbread, kalamata olives and goat cheese. 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.

Pound garlic, bird’s eye and Serrano peppers into a paste with a mortar and pestle. As my spice tolerance is quit high use more or fewer peppers as desired. Then ground the chickpeas. To create a creamier paste, shell the chickpeas. If using a food processor instead of a mortar and pestle this isn’t necessary.

Prince Doran's Dornish Hummus

Add freshly squeezed lemon juice, tahini, olive oil, chopped cilantro and spices to hummus. Eat with flatbread, goat cheese, and olives.

This flatbread uses yeast, only takes an hour to rise and a few minutes to cook. You can even make it the night before and let it rise overnight. Just make sure to cover with a wet towel. For a faster flatbread that requires no rising time, check out this recipe. Divide dough into golfball sized chunks. Use a rolling pin to flatten. Coat with olive oil, salt and rosemary and cook. After trying these made in the oven and on the stove, I think cooking them on the stove produces the best results. They get crispy on the outside and stay flaky inside.

Game of Thrones Dornish Hummus

Prince Doran’s Dornish Hummus and Flatbread

1 15 ounce can chickpeas, drained and shelled
2 cloves garlic
5 bird’s eye peppers (or peppers of choice, adjust amount depending on desired spice level)
2 serrano peppers (use as needed)
2 bunches cilantro, chopped
juice of one lemon
1/4 cup olive oil
1 tablespoon tahini sauce
1/2 teaspoon paprika
1/2 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper

1 cup warm water
1 teaspoon yeast
2 teaspoons sugar
3 cups flour
1 teaspoon salt
1 teaspoon pepper
1 tablespoon chopped rosemary

Flatbread toppings
olive oil 
fresh rosemary leaves

Flatbread: Add sugar and yeast to warm water. Wait about 5 minutes until the yeast is frothy.

In another bowl mix flour, salt, pepper, and rosemary. Make a well in the center and pour in olive oil and water. Stir to combine with flour. Kneed for 2 minutes. Place dough in a bowl coated with olive oil. Turn dough around until completely coated in olive oil. Cover with a damp cloth and allow to double in size, about 1 hour.

Tear off gold ball sized pieces and roll out on a floured surface into circles. Spread olive oil over one side. Sprinkle rosemary and salt on top. Place olive oil side up on an ungreased sauté or cast iron pan and cook over high heat until bubble forms and the bottom is golden brown. Flip over and cook a minute or so more.

Hummus: In a mortar and pestle mash peppers and garlic into a paste. Add chickpeas and continue mashing until smooth. Mix with olive oil, tahini sauce, lemon juice, salt, pepper, paprika, cumin and cilantro. 

Serve hummus and flatbread with cheese and olives. Eat outside, in the sun by the Dornish coast. Or, while watching the new season of Game of Thrones. 

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