19
Sep

Hummus & Pita

   Posted by: anj68   in Dairy Free, recipe, Uncategorized, Vegetarian

This is one of my favorite recipes.  If you do not have a wood-fired oven, you can make this on a cast iron fry pan that is well heated.  Our hummus was chunkier than the store bought versions as we mashed them by hand.

Pitas:
2 cups warm water (115°F)
1 tbsp sugar
1 tbsp active dry yeast
5 and 1/2 cups to 6 and ½ cups unbleached all-purpose flour
1 tsp saltPita

Dissolve the yeast and sugar in the warm water. Add ¼ cup of the all-purpose
flour. Stir. With a whisk and let sit for 10 minutes to give the yeast a chance to react.  Add the sale and enough flour to the dough so it can be hand kneaded. Turn the dough out of the bowl onto a floured surface until smooth and bouncy.  Let it rest for 5 minutes to relax the gluten.  Divide the dough into 8 pieces and roll each one out so that it is 6” in diameter and 1/8” thick.  Let the dough rest for 15 minutes.

Sprinkle some cornmeal on it and place it in a very hot oven it should sear on one side and turn it over.  Pull out when done.

 

Hummus:
1 cup dried chickpeas
5 cups of water
6 bay leaves
3/4 cup chopped onion (shallots make a great substitute)
2 garlic cloves, minced
2 tbsps lemon juice
3/4 tsp cumin
1/4 tsp paprika
1/8 tsp cayenne
1/4 tsp black pepper
3/4 tsp sea salt

Hummus and PitaSort and rinse the chickpeas and soak overnight.  Drain them; add 5 cups of water, and bay leaves.  Bring to a boil, then reduce the heat to medium and cook for approx. 1 and half hours, or until the peas are soft.  When cooked, drain the beans and blend the chickpeas with the rest of the ingredients in a food processor until smooth. Serve.

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This entry was posted on Thursday, September 19th, 2013 at 8:41 pm and is filed under Dairy Free, recipe, Uncategorized, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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