If you are used to eating hummus from a supermarket, and have never had the homemade variety, you are truly missing out! Homemade hummus has a much fresher taste and is highly adaptable. The best part is that it can be made in less then 15 minutes, which is probably less then the time it would take you to drive to a supermarket to buy it. The ingredients are fairly simple (minus the tahini, which can be found in either the foreign foods aisle or salad dressing/condiments aisle of your grocery store. A container usually lasts for multiple batches of hummus, so keep it in your fridge so that you can make hummus whenever you want!). The homemade pita requires a little more planning ahead, since it needs time to rise, but the dough is easy to make and each pita only cooks for several minutes. This is a healthy snack- way healthier than that cheese dip we posted and chips, and almost as delicious!
Whole Wheat Pita Bread
Recipe from Annie’s Eats
Makes 8 pitas
2¼ tsp. instant yeast
1 tbsp. honey
1¼ cups warm water (105˚-115˚ F), divided
1½ cups bread flour, divided
1½ cups whole wheat flour, divided
¼ cup extra-virgin olive oil
1 tsp. salt
Cornmeal, for sprinkling
In the bowl of a stand mixer, combine the yeast, honey and ½ cup of the water. Stir gently to blend. Whisk ¼ cup of the bread flour and ¼ cup of the whole wheat flour into the yeast mixture until smooth. Cover the bowl with plastic wrap and set aside until doubled in bulk and bubbly, about 45 minutes.
Remove the plastic wrap and return the bowl to the mixer stand, fitted with the dough hook. Add in the remaining ¾ cup of warm water, 1¼ cups bread flour, 1¼ cups whole wheat flour, olive oil and salt (We needed to add an extra 1/3 cup of flour to make the dough workable. It should be very soft and somewhat spongy). Knead on low speed until the dough is smooth and elastic, about 8 minutes. Transfer the ball of dough to a lightly oiled bowl, turning once to coat, and let rise in a warm draft-free place, about 1 hour, until doubled in bulk.
Place an oven rack in the middle position. Place a baking sheet or stone in the oven and preheat to 500˚ F.
Once the dough has risen, transfer to a lightly floured work surface, punch down the dough and divide into 8 equal pieces. Form each piece into a ball. Flatten one ball at a time into a disk, then stretch out into a 6½-7 inch circle. Transfer the rounds to a baking sheet or other work surface lightly sprinkled with cornmeal. Once all the rounds have been shaped, loosely cover with clean kitchen towels. Let stand at room temperature for 30 minutes, until slightly puffy.
Transfer 4 pitas, 1 at a time, onto the baking surface. Bake 2 minutes, until puffed and pale golden. Gently flip the pitas over using tongs and bake 1 minute more. Transfer to a cooling rack and let cool completely. Repeat with the remaining pitas. Store in an airtight container for up to 3 days.
Recipe from Cook’s Illustrated
3 tbsp. juice from 1-2 lemons
¼ cup water
6 tbsp. tahini, stirred well
2 tbsp. extra virgin olive oil, plus extra for drizzling
1 (14 oz.) can chickpeas, drained and rinsed
1 small garlic clove, minced or pressed through garlic press (about ½ tsp.)
½ tsp. table salt
¼ tsp. ground cumin
pinch of cayenne pepper
1 tbsp. minced fresh cilantro or parsley
Combine lemon juice and water in a small bowl or measuring cup. Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup. Set aside 2 tablespoons chickpeas for garnish.
Process remaining chickpeas, garlic, salt, cumin and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula With machine running, add lemon juice-water mixture in steady stream through food tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through food tube, continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro over surface, cover with plastic wrap and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve with the pita bread and carrot sticks.