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.


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.

(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.


  1. This pita bread and humus sounds delicious and awesome.I tried your tangerine cake with little modification, they came out delicious. You are an awesome cook

  2. Wow I love hummus all flavors.. looks absolutely yumm... Wonderful dip and healthy spread.

    Check this out Renata 3 flavors of hummus which i posted long back


  3. Your pita bread is perfect! What a fabulous appetizer!

  4. wow, hummus is my favourite too and you made pita by yourself, great!!

  5. Hi Renata I made your tangerine cake and used it in a layered lemon cake. I just put photos on my blog

  6. Beautiful photography and food styling Renata. You are an inspiration. I love pita and hommous, so I think I shall have to make these, they must be just beautiful home made and so fresh.

  7. Okay, I'm totally inspired to make pita bread now. I've thought about it long enough...it's time to do it!

  8. I printed out the recipe to get started, but realize I have two questions.
    1)Is there a total of 1.5 cups of water in the recipe, or does the 1/2 cup of warm water for the yeast come from the 1 cup called for later on?
    2) Approximately how many pitas does this make?

  9. Kat, I have already revised the information on the amount of water, thanks for advising. It yields about 8 or 10, I can't remember well, depending on the size you make it.
    I'd love to know how it turns out for you and I'm very glad to have inspired you :o)


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