Thursday, May 14, 2009

Pita Bread & Hummus

My kids love HUMMUS! I don't know where they get it from, but since it is a great source of protein for them, I buy it in bulk at Costco and Sam's Club. Both my husband and I grew up in the boon-docks and had no idea that all this Middle Eastern food even existed, but we both also enjoy it.

I went to a Middle Eastern Market last week with a friend of mine who makes her own Hummus. She showed me what I needed to make my own and I quickly snatched up the ingredients so that I could try to make a batch myself.

Today was the day that I finally found some time and felt lazy enough to stay at home to make my hummus. I got my food processor out and added the ingredients into it:

1 can chickpeas
1/3 C. FRESH Tahini
1/2-3/4 C. FRESH squeezed lemon juice (about 2 lemons)
4 Garlic Cloves
1/2 C. Canola Oil
1 Teaspoon Sea Salt
1 Teaspoon Black Pepper
1/4 Teaspoon Cumin

In just a couple of minutes, I had my own hummus. I spooned it into a bowl and this sprinkled it with Paprika and into the fridge it went. Now, I wanted to try to recreate LaShish Pita's and found a pretty good recipe to follow on Recipezaar for Arabian Pita Bread.

3 cups flour
1 tablespoon nonfat dry milk powder
6 tablespoons oil
1 tablespoon instant yeast
2 teaspoons sugar
1/2 teaspoon salt
1 1/2 cups water
Mix yeast, water and sugar.
Set aside.
In a large bowl, combine flour, dried milk and salt.
Pour oil into water and mix well. Add dry mixture to liquids.
You might need to add more flour or water, depending on the absorbency of the flour.

Knead dough briefly, divide into 18 egg sized balls.
Place on a floured surface, cover and let rest for 15-30 minutes.
After the 30 minutes, I took parchment paper and cut it into small squares. I then put one ball onto each parchment square and covered with an additional square of paper. After covering the ball with paper, I rolled the ball flat, removed the top layer of paper and sprinkled with sesame seeds. I used a preheated 475 degree oven with my cooking stones inside the oven while preheating. I slid about 4-5 uncooked pitas onto the stone and cooked for 3 minutes on each side of the pita.I quickly removed them from the oven and placed onto a cooking sheet. I served the fresh pita with the fresh hummus and it was yummy!My oldest son will be home by the time the hummus is cooled in the fridge, so he will be very happy this afternoon!


Me! said...

very cool. i've made hummus before (without tahini because i've never seen tahini in stores) but never pita. that looks really good.