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Hummus & Pita

The hummus recipe is based upon one found here.

Hummus Recipe

1 16 oz can garbanzo beans

1/4 cup liquid from can of garbanzo beans

4 tablespoons lemon juice

1 1/2 tablespoons tahini

2 cloves garlic, crushed

1/2 teaspoon salt

2 tablespoons olive oil

Drain garbanzo beans and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from garbanzos. Blend for a few minutes on low until thoroughly mixed and smooth.

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Place in serving bowl, and create a well in the middle. Pour a small amount of olive oil into the well.
Serve with pita bread.

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The pita bread recipe is based upon one found at Under The High Chair.

Pita Bread Recipe

1 tablespoon yeast
1 ¼ cup warm water
1 teaspoon salt
3- 3 ½ cups flour

Dissolve yeast in warm water in the bowl of an electric mixer. Add salt and 1 ½ cups flour. With the dough hook, beat well to make a batter. Add additional flour until a rough, shaggy mass is formed. Let it knead for about 8 minutes until dough is smooth and elastic. Add more flour if it is too sticky. The dough will rise AFTER you’ve formed the flat loaves. Go straight to forming now.

Turn dough onto a lightly floured surface and divide into six pieces for large pitas or ten for smaller. Form dough into balls, then flatten with a rolling pin into ¼ inch thick discs. Try and keep an even thickness as this is what helps them puff. Note: Do not roll out on parchment paper or let them rest on parchment paper in an effort not to use too much flour. They stick! Flour is the way to go. Flour them.

Let rest on the floured surface 30-40 minutes until slightly puffy. By the time you are finished forming the last one, you may be quite close to starting to bake the first one. Get your oven going. It takes time.

Preheat oven AND baking sheet to 425F. Let the baking sheet sit inside the hot oven for about ten minutes after the preheating is finished. That baking sheet needs to be HOT! A high-quality (thicker) baking sheet will retain heat longer, but will take longer to heat at the beginning. I could totally be making that up, but I believe it.

With a large spatula, flip a well-floured round of dough upside down on the dry baking sheet. Bake 10-15 minutes until it’s puffed and light golden. I baked mine one at a time letting the baking sheet heat thoroughly between batches. I think two at a time would work, too.

If you have children or adult science buffs in the room, be prepared! Watching pita bread puff in the oven is really, really cool! A crowd could gather if you have a window in your oven door. Just sayin’. Learn to shout, “Step away from the oven now so I can remove the pita before it burns.”

I’m not telling you how to save your leftovers because these are so amazingly delicious that you will not have any leftovers.

Slice in half cross-wise and stuff with yummy sandwich ingredients or pile gyro ingredients on the top or slice into pie-shaped sections to serve as an appetizer with hummus. It’s all good!