My husband and I love hummus, so I decided to make it today with pita bread. The hummus is delicious, but you’ll notice that it doesn’t have tahini paste. I didn’t have any and I wasn’t about to part with my small amount of sesame seeds to make it from scratch. If I can find sesame seeds in bulk then I will try out a tahini recipe. I didn’t have any on hand, but I usually like to add some cilantro to the mix as well (about and 1/8 or 1/4 cup). As for the pita bread, it sounds complicated but it’s super easy to make. Just think of it as several 6-inch pizzas — just as simple.
But first, here’s a peek into my kitchen. Check out my glass chili peppers. They hang in my kitchen window. I lovvveeee looking at them. 🙂
|Red, yellow and orange.|
And here is the yummy hummus!
|Place all of the ingredients into a food processor.|
Original Recipe: Mark Bittman
Serving Size = 8 or so
- 2 cups drained well-cooked or canned chickpeas (1, 15-oz can), liquid reserved
- 1/4 cup extra virgin olive oil
- 1 garlic clove, peeled
- Salt and Pepper to taste
- 1 1/2 tablespoons cumin
- 1/2 tablespoon sweet paprika
- 1/4 teaspoon red pepper flakes (I added more to taste, probably 1/2 teaspoon)
- 1 lemon, juiced (Very important ingredient, do not skip)
- Red pepper flakes for garnish
- (If you have tahini, add 2 tablespoons)
*Note: This can be made in advance, but I prefer to make it as late as possible. I think it tastes better right after being made. It seems to get stronger the longer it sits in the refrigerator.
- Put everything in a food processor and process (a blender works as well). Add some of the reserved chickpea liquid until desired consistency is reached (about 1/2 the liquid). If you don’t want to use the chickpea liquid, just use water instead. Process until you have a smooth puree.
- Taste and adjust the seasoning.
- Pour into a bowl and sprinkle with red pepper flake garnish.
|Divide the dough into 8 pieces.|
|Roll out into 6 or 7-inch circles.|
|Remove from oven and cover with a damp towel until soft.|
Easy Pita Bread
Original Recipe: Sandy at Allrecipes.com
Serving Size = 8 pitas
- 1 1/8 cups warm water
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1 1/2 teaspoons white sugar
- 1 1/2 teaspoons active dry yeast
- Place all of the ingredients into your bread machine, in the recommended order for the machine.
- When done, turn dough onto a lightly floured surface. Gently roll dough to form a 12-inch rope. Cut the rope into 8 pieces. Roll each piece into a smooth ball. With a rolling pin, roll each ball into a 6 or 7-inch circle. Set aside on a lightly floured countertop. Cover with a towel and let rise for 30 minutes.
- Preheat oven to 500F. Place 2 or 3 pitas on a wire cake rack (cooling rack) and place the rack directly into the oven. Bake for 4 or 5 minutes until puffed up and beginning to brown. Remove immediately and place into a brown bag and seal, or place onto a baking sheet and cover with a damp towel (what I did) until soft (about 2 minutes).
- They can be stored in the refrigerator for several days, or in the freezer for 1 – 2 months.