Hummus and Pita Recipe
Hummus and pita—so modest, yet the flavor-and culture-rich pair—have become international. From modest Middle Easternperipheries to balloon in restaurants, grocery stores, and kitchen countertopsglobally.
Equipment
- Food processor or blender, high-speed
- Mixing bowls
- Pita rolling pin
- Cast-iron pan or baking stone
- Measuring cups and spoons
- Clean towel
Ingredients
Hummus -
- 1½ cup cooked chickpeas
- ¼ cup tahini
- ¼ cup lemon juice
- 1 clove garlic
- 2 tbsp olive oil
- ½ tsp cumin
- Salt to taste
- 3 tbsp cold water (adjust as required)
Pita -
- 2¼ tsp active dry yeast
- 1 tsp sugar
- ¾ cup warm water
- 2 cups flour all-purpose
- 1 tsp salt
- 1 tbsp olive oil
Instructions
Hummus -
- Mix together tahini andlemon juice for 1 minute.
- Add garlic, olive oil,cumin, and salt. Mix smooth.
- Add chickpeas in twoinstallments. Mix well.
- Add cold water to getcreamy texture.
- Season and serve. Garnishand serve.
Pita -
- Mix water, yeast, andsugar. Let it foam.
- Combine flour and salt. Addyeast mixture and oil.
- Knead 10 minutes smooth.
- Let rise 1 hour in warmplace.
- Divide into 6 balls. Shapeinto 6-inch circles.
- Cook each in hot skilletuntil puffed and golden brown.
- Cover with towel to remainsoft.
Notes
- Save leftover pita after baking. Toast toaster or oven.
- Store leftover hummus 5 days.
- To convert, sprinkle with smoked paprika or red roasted pepper.