HUMMUS & HOMEMADE PITA BREAD

Leia em PORTUGUÊS

Hummus is one of my favorite appetizers, specially if served with warm out-of-the-oven Pita Bread. If you have never experienced such a delight, please do! You will never regret it! It's healthy, it's delicious!

I have tried homemade pita bread a few times but it was never 100% good. This time, I found this great recipe with video by DeDeMed. I followed her steps and came out with  very thin Pitas that puffed up beautifully! The only change I made was to substitute whole wheat flour for part of the white flour.

HUMMUS

250g chick peas

1/2 cup tahini (sesame seeds)

4 Tbsp lime juice (or lemon)

2 cloves garlic, minced

salt to taste

Soak the chickpeas in water overnight.

Cook in a pressure cooker for approximately 30 minutes or until soft.

Drain over a bowl, and reserve the water for later use.

Puree the chickpeas in a food processor or in a blender, adding its cooking water, a little at a time until you reach spreading consistency (not runny).

In another bowl, combine tahini and lime. It will thicken.

Add the chickpea puree, garlic and salt. Stir until well blended.

Pour in serving bowl, drizzle some olive oil and sprinkle with fresh parsley.

PITA BREAD

(Adapted from DeDeMed, with video)

2 cups all purpose flour (more for dusting)

1 cup whole wheat flour

1 tsp sugar

2 tsp dry yeast

1 ½ tsp salt
1/2 cup warm water for proofing the yeast

1 cup warm water for the dough
olive oil

Combine sugar, yeast and ½ cup warm water. Set aside for 10 to 15 minutes, until foamy.

In a large bowl, combine the flour and salt. Make a well in the middle, add yeast mixture and 1 cup warm water. Stir until combined.

Generously coat a large bowl with olive oil.

Transfer the dough to the oiled bowl and turn it around to coat it completely. Let rise in a warm place until doubled in size.

Transfer to a floured working surface and knead the dough for about 10 minutes, until soft and elastic.

Divide the dough into small balls and set aside for 10 minutes.

Preheat oven to 450°F (230°C) and cookie sheet or pan.

Roll out the balls very thin, two at a time and bake for 3 to 4 minutes. While it is baking, roll out two more balls, and so on. The dough will puff up. When it is lightly golden, remove to a wire rack.