Hummus & Pita
These simple recipes are perfect for making and enjoying hummus and pita at home. Ice water is the key to a great texture.
4 to 6
Efi Naon, chef at Taboon
3 cups cooked chickpeas
2 cups tahini
1 tsp salt
¼ cup lemon juice
½ tsp ground cumin
2 tsp spice of your choice
500 grams 00 flour
50 grams durum semolina
35 grams sugar
10 grams salt
7.5 grams dry active yeast
10 grams olive oil
350 grams water
For the Hummus
In a food processor blend all ingredients except the spice and olive oil, add enough ice cold water to obtain a creamy smooth texture. Serve topped with spices and olive oil. Some great suggestions for spice toppings: Za'atar, Izak, Shabazi
For the Pita
Disperse the yeast in the water.
In a mixer fitted with dough hook add all remaining dry ingredients, slowly add water and mix until a dough forms. Knead for 5-8 minutes or until smooth and elastic. Place, covered, in a greased bowl for 1 hour until doubled in size. If necessary you can hold this in the fridge overnight at this point.
Heat oven to 475°F. On the bottom shelf of the oven place a pizza stone or baking steel or heavy baking sheet. Punch down the dough and divide into 12 equal pieces, rolling them into balls. Place the dough balls under a damp towel and let them rest for about 10 minutes.
Dust a cutting board with flour, and remove one ball of dough at a time, rolling it out into a 6 inch circle.
Bake the pitas in small batches in the oven, it should take about 2 minutes on the first side and 1 minute on the other side. They will puff up while cooking.
When the come out of the oven keep them in a napkin covered basket to keep them warm.
Variations & Ideas:
3 cups cooked winter squash, 2 cups tahini, 1 tsp salt, 2 tsp Green to Red spice (from The Spice Companion, see below), 1 Tbsp champagne vinegar, Ice water, 2 Tablespoons toasted pumpkin seeds, Aleppo pepper, Olive oil
Green to Red:
Mix 15gr ground amchoor, 5gr pimenton, 2gr ground cinnamon, and 1gr Aleppo. ChiliIng a food processor, blend all ingredients except pumpkin seeds, aleppo chili, and olive oil. Add enough ice water to obtain a creamy and smooth texture. Serve topped with pumpkin seeds, aleppo, and olive oil.
Have extra cooked chickpeas?
Try this bonus recipe adapted from Mastering Spice
Chickpea salad with raisins, orange, and celery:
Sweet with raisins and orange and savory with celery and shallots, this all-purpose salad keeps well for a week in the fridge. You can snack on it anytime or serve it as a light main course or as a side dish with grilled chicken or fish. To 3 cups cooked chickpeas add: 1/2 cup golden raisins, 1 finely diced large shallot, 1 finely diced large celery stalk, the zest and diced fruit of 1/2 orange, 1 tablespoon olive oil, and 1 tablespoon sherry vinegar and some spice. Recommended blends include Cataluña, Cancale, or Sheba. Gently fold together and season to taste with salt. Serve immediately or refrigerate for up to a day; the salad tastes best when it sits for at least an hour before serving.
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