Pita and Hummus

Homemade Pita and Hummus on a table top.

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Prep Time25

Cook Time30

Rise Time1

Total Time1 55

Course: Appetizer, Dinner

Cuisine: American, Greek

Servings:

Calories: 580kcal

Equipment

Food Processor
Cast Iron Skillet/Heavy Bottomed Pan

Ingredients

Hummus:

15 ounces Chickpeas one can, drained and rinsed
1/4 cup Lemon Juice
1/2 tso Lemon Zest
1/4 cup Tahini well-stirred
1 Garlic minced
2 tbsp Olive Oil extra virgin
1/4 tsp Cumin
Salt to taste
3 Ice Cubes
Paprika optional garnish
Parsely chopped, optional garnish

Pita:

1 1/2 cups Flour
1 tsp Salt
.25 ounces Yeast active, dry
2 tbsp Olive Oil plus more for frying
1/3 cup Milk warm
1/3 cup Water warm

Instructions

Hummus Instructions:

Prepare the ingredients: Drain and rinse the chickpeas thoroughly, set aside. Mince the garlic clove, and juice the lemon to measure 1/4 cup.
In a food processor, combine the tahini and lemon juice. Process for 1 minute, scraping down the sides of the bowl as necessary. This will help create a smooth, creamy base for the hummus.
Add the minced garlic, olive oil, ground cumin, and a pinch of salt to the tahini-lemon mixture in the food processor. Process for another 30 seconds to 1 minute, or until well combined and smooth.
Add the drained and rinsed chickpeas to the food processor. Process for 1-2 minutes, stopping to scrape down the sides of the bowl as needed. The mixture should become smooth and creamy, but may still have some small chunks of chickpeas.
If the hummus is too thick, add one tablespoon of water and 2-3 ice cubes while the food processor is running, until the desired consistency is achieved. You may need 2-3 tablespoons of water, depending on the thickness of the tahini and the moisture content of the chickpeas.
Taste the hummus and adjust seasoning if necessary. You may need to add more salt, lemon juice, or cumin, depending on your preference.
Transfer the hummus to a serving bowl. Drizzle with a little extra virgin olive oil, and sprinkle with paprika or sumac and chopped fresh parsley, if desired.
Serve the hummus with warm pita bread, pita chips, or fresh vegetables for dipping. Enjoy!

Pita Instructions:

In a large bowl whisk together the flour and salt. Add the dry yeast to the bowl and combine.
Next pour in the warm water, then the warm milk. Lightly begin to mix together, just a bit, then add in the olive oil.
Mix all the ingredients together and knead the dough into a ball. This will only take a few minutes.
Cover and sit the bowl in a warm place. Let the dough rest and rise for 1 hour. It should double in size.
Place the dough on a flour dusted counter and use a pastry cutter to cut the dough into 6 equal triangles.
Roll each of those triangles into a smaller ball of dough. Next roll each one out flat into an oblong shape about 8 inches long.
Heat a cast iron pan to medium/ high heat and pour in a bit of olive oil to cover the bottom of the pan. Place one pita dough into the pan and fry for about 1-2 minutes each until browned on each side.
Serve warm with hummus!

Notes

Storing Pita and Hummus

To store leftover hummus, transfer it to an airtight container and refrigerate for up to a week. For pita bread, store it in a plastic bag or airtight container at room temperature for up to 3 days. You can also freeze pita bread for longer storage – just wrap each pita individually in plastic wrap, then place them in a zip-top freezer bag and freeze for up to 3 months.

Reheating Pita and Hummus

To reheat pita bread, simply wrap it in aluminum foil and warm it in a preheated 350°F oven for 10-12 minutes, or until heated through. You can also reheat pita on a grill or in a toaster oven for a crispier texture.

Hummus can be enjoyed cold or at room temperature, so there's no need to reheat it. Just give it a good stir and let it sit out for a few minutes before serving to bring it to your desired temperature. If you'd like to warm your hummus slightly, you can microwave it in a microwave-safe dish for 15-20 seconds, or until just warmed through.

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