Sourdough Discard Whipped White Bean and Cumin Hummus Flatbread

Name: Sourdough Discard Whipped White Bean and Cumin Hummus Flatbread
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: ¾ cup (180 ml) active sourdough discard, at room temperature; 1¾ cups (220 g) all-purpose flour; ½ cup (120 ml) warm water (about 80°F / 27°C); 1 tsp (6 g) kosher salt; 2 tbsp (30 ml) extra-virgin olive oil; 1½ cups (400 g) canned white beans (cannellini), drained and rinsed, drained and rinsed thoroughly; 3 tbsp (45 ml) tahini (sesame paste); 3 tbsp (45 ml) fresh lemon juice; 2 cloves (10 g) garlic, minced, minced; 1½ tsp (3 g) ground cumin; ¼ cup (60 ml) warm water; ½ tsp (3 g) kosher salt; 2 tbsp (30 ml) extra-virgin olive oil; 2 tbsp (30 ml) extra-virgin olive oil; ¼ cup (15 g) fresh parsley or cilantro, finely chopped, finely chopped (optional); fleur de sel or finishing salt (optional)

From the MyKitchenBank Kitchen

A tender, pillowy pan-baked flatbread made with sourdough discard, topped with a silky whipped white bean and cumin hummus. The dough gets its character from active sourdough starter, while the hummus topping offers warm spice, tang, and earthiness. Perfect warm from the pan with a drizzle of olive oil and fresh herbs.

Prep: 20 min
Cook: 16 min
Wait: 1 hr 30 min
Total: 2 hr 6 min
Makes: 4 flatbreads (about 8 inches each)

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Ingredients

4 servings

For the flatbread dough
¾ cup (180 ml) active sourdough discard, at room temperature
1¾ cups (220 g) all-purpose flour
½ cup (120 ml) warm water (about 80°F / 27°C)
1 tsp (6 g) kosher salt
2 tbsp (30 ml) extra-virgin olive oil
For the whipped hummus
1½ cups (400 g) canned white beans (cannellini), drained and rinsed, drained and rinsed thoroughly
3 tbsp (45 ml) tahini (sesame paste)
3 tbsp (45 ml) fresh lemon juice
2 cloves (10 g) garlic, minced, minced
1½ tsp (3 g) ground cumin
¼ cup (60 ml) warm water
½ tsp (3 g) kosher salt
2 tbsp (30 ml) extra-virgin olive oil
For finishing
2 tbsp (30 ml) extra-virgin olive oil
¼ cup (15 g) fresh parsley or cilantro, finely chopped, finely chopped (optional)
fleur de sel or finishing salt (optional)

Equipment (9)

Large bowl
Medium bowl
Whisk
12-inch cast-iron or stainless steel skillet
Spatula
Food processor (for hummus)
Measuring cups and spoons
Kitchen scale (optional)
Parchment paper or plastic wrap

Steps

Before you start

Have your sourdough discard at room temperature and recently fed (active and bubbly)
Drain and rinse the canned white beans thoroughly
Have all hummus ingredients measured and ready
Use a large 12-inch cast-iron or stainless steel skillet for pan-baking

1
Mix the flatbread dough
- In a large bowl, combine the sourdough discard, warm water, all-purpose flour, and kosher salt.
- Stir with a whisk until all flour is hydrated and you have a shaggy, wet dough.
- There should be no dry flour visible.
- Let the dough rest, covered, for 15 minutes (autolyse).
- Uncover and add the olive oil, then mix again, using wet hands or a spatula to incorporate the oil fully into the dough.
- The dough will be tacky and slightly loose.
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Ready when: All flour is moistened and oil is fully incorporated into the dough
Tip: Active sourdough discard (with visible bubbles) is crucial for a light crumb; use discard that has been fed and is at peak or just past peak.
2
Bulk ferment the dough
- Cover the dough bowl loosely with plastic wrap or a damp towel and let it rise at room temperature (68–72°F / 20–22°C) for 60 minutes.
- You want the dough to increase by about 25–30% in volume and show signs of fermentation (a few bubbles on the surface, gentle doming).
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Ready when: Dough has visibly increased in volume and shows bubbles on the surface
Tip: If your kitchen is cold, fermentation will take longer (up to 90 minutes); use visual cues, not time, to judge readiness.
3
Make the whipped hummus
- While the dough ferments, add the white beans, tahini, lemon juice, minced garlic, ground cumin, warm water, and salt to a food processor.
- Blend on high speed for 4–5 minutes, stopping halfway to scrape down the sides.
- The hummus should become very smooth, pale, and creamy—almost cloud-like.
- If it's too thick, add more warm water 1 tablespoon at a time.
- Taste and adjust salt and lemon juice as needed.
- Drizzle in the olive oil and pulse briefly to combine.
- Transfer to a bowl and set aside.
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Ready when: Hummus is smooth, pale, fluffy, and resembles whipped cream or soft-serve consistency
Tip: Don't skip the 4–5 minutes of blending time; underblended hummus will be grainy and not whipped. The longer blending time is what creates the airy, mousse-like texture.
4
Divide and shape the dough
- Once the dough has risen, turn it out onto a lightly oiled work surface.
- Using oiled hands or a wet spatula, gently stretch and fold the dough to redistribute the gas, then divide it into 4 equal portions (about 125 g each if weighing).
- Cup each portion in your oiled hands and shape it into a loose round ball, gently tucking the edges underneath to create some surface tension.
- Place on a parchment-lined tray, cover loosely with plastic wrap, and let rest for 10 minutes.
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Ready when: Dough portions are relaxed and slightly puffed
Tip: Gentle handling preserves the gas bubbles you've developed during fermentation; rough shaping will deflate the dough.
5
Preheat the skillet
- Place a 12-inch cast-iron or stainless steel skillet over medium-high heat.
- Allow it to heat for 2–3 minutes until a drop of water skitters and evaporates on contact.
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Ready when: Skillet is hot; a water drop skitters and evaporates immediately
Tip: A properly preheated skillet ensures the flatbread sets quickly on the bottom and develops a light char.
6
Stretch and pan-bake the first flatbread
- Lightly oil your hands.
- Pick up the first dough ball and gently stretch it into an 8-inch round, working from the center outward.
- The dough should be about ¼ inch thick and slightly irregular (rustic).
- Place it directly into the hot skillet (there's no oil needed on the pan).
- Cook for 2–3 minutes until the bottom is light golden with a few darker spots and the edges are just starting to look dry and set.
- Flip and cook the other side for another 1–2 minutes until it's light golden.
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Ready when: Bottom is light golden with charred spots; top is set and beginning to color
Tip: Don't move the flatbread around; let it sit undisturbed so it develops color and sets. If the heat is too high, the outside will char before the inside cooks through; adjust to medium if needed.
7
Spread hummus and serve
- Transfer the warm flatbread to a serving plate.
- While still hot, spread 2–3 tablespoons of the whipped white bean and cumin hummus over the flatbread, leaving a ½-inch border.
- Drizzle with a bit of the finishing olive oil, scatter with fresh herbs if desired, and finish with a pinch of fleur de sel.
- Serve warm.
- Repeat steps 6 and 7 with the remaining three dough portions.
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Ready when: Hummus is evenly spread and drizzled
Tip: Apply the hummus while the flatbread is still hot so it becomes slightly creamy; if the bread cools too much, the hummus won't integrate as nicely.

Good to know

Tips

Active sourdough discard is the key to success; use discard that has been fed recently and is bubbly at peak fermentation. Old or inactive discard will result in dense, flat flatbreads.
The hummus will thicken slightly as it cools; if you're making it ahead, you can thin it with a splash of warm water just before serving to restore the fluffy texture.
If your skillet is much smaller than 12 inches, you can make smaller flatbreads; reduce the dough portion size and decrease cooking time slightly.
For extra color and crust, finish the pan-baked flatbread by briefly holding it over the flame of a gas burner (if you have one) or under a broiler for a few seconds, but only after the hummus has been applied and cooled slightly to avoid scorching the topping.

Make ahead

You can prepare the whipped hummus up to 3 days ahead; store it in an airtight container in the refrigerator. You can also mix the dough up to 8 hours ahead and let it ferment in the fridge; bring it to room temperature before shaping and baking.

Storage & reheating

Flatbreads are best served warm and fresh from the pan. Leftover flatbreads will keep in an airtight container at room temperature for 1 day. Reheat gently in a dry skillet over low heat for 1–2 minutes per side, or wrap in foil and warm in a 350°F (175°C) oven for 5 minutes. The hummus keeps separately in the fridge for up to 5 days. Flatbreads do not freeze well, but the hummus can be frozen for up to 3 months.

Substitutions

canned white beans (cannellini), drained and rinsed → Chickpeas or cannellini beans. Chickpeas will result in a slightly earthier, more traditional hummus flavor. Use the same amount drained and rinsed.
tahini (sesame paste) → Pumpkin seed butter or sunflower seed butter. These will give a nuttier, slightly different flavor but will still create a creamy hummus. Use the same amount.
ground cumin → Ground coriander or a mixture of cumin and smoked paprika. Coriander offers a more citrusy note; smoked paprika adds warmth and depth. Use the same total amount.
active sourdough discard, at room temperature → Store-bought sourdough starter or active dry yeast. If using dry yeast, reduce to ¼ tsp and add ¼ tsp salt to the dough. Increase fermentation time to 90 minutes if using store-bought starter that is less active. You'll lose some sourdough flavor.