I had a lazy late morning today. There's still chickpeas left from yesterdays dinner and I really felt like fresh, homemade bread. So hummus with pita bread it was.
The recipe for pita is adapted from the book The Lebanese Kitchen. The hummus is done the way I am doing it for years with slight variations. To make it less fatty I add some yoghurt to reduce the olive oil. However you can replace the yoghurt with oil to keep it more traditional. The recipe makes quite a decent amount which keeps well in the fridge.
The pita turned out delicious. It puffed up perfectly with crunchy and soft bits.
Hummus
Ingredients:
250g dried chickpeas, soaked in cold water overnights
4 tablespoons of olive oil
2 tablespoons of chilli-flavored avocado oil
3 tablespoons of tahini
3 tablespoons of plain yoghurt
2 cloves of garlic, minced
Salt
Extra olive oil
Preparation:
1. Boil the chickpeas in fresh water for ca. 60 minutes until tender. Drain and let cool down.
2. Add the chickpeas with the rest of the ingredients to the food processor and process until you get an even dip.
3.Check if there's enough salt in it and serve with olive oil drizzled on top.
The recipe for pita is adapted from the book The Lebanese Kitchen. The hummus is done the way I am doing it for years with slight variations. To make it less fatty I add some yoghurt to reduce the olive oil. However you can replace the yoghurt with oil to keep it more traditional. The recipe makes quite a decent amount which keeps well in the fridge.
The pita turned out delicious. It puffed up perfectly with crunchy and soft bits.
Hummus
Ingredients:
250g dried chickpeas, soaked in cold water overnights
4 tablespoons of olive oil
2 tablespoons of chilli-flavored avocado oil
3 tablespoons of tahini
3 tablespoons of plain yoghurt
2 cloves of garlic, minced
Salt
Extra olive oil
Preparation:
1. Boil the chickpeas in fresh water for ca. 60 minutes until tender. Drain and let cool down.
2. Add the chickpeas with the rest of the ingredients to the food processor and process until you get an even dip.
3.Check if there's enough salt in it and serve with olive oil drizzled on top.
Whole Wheat Pita Breads
Ingredients:
500g whole wheat bread flour
1 package dry yeast
1 teaspoon salt
2 tablespoons of olive oil
325ml warm water
1. Mix the flour, yeast and salt in a bowl. Add the olive oil and the water and knead the dough for at least 10 minutes until thoroughly mixed and elastic. Add some more water if the dough is too dry or some flour if too sticky.
2. Let the dough bloom in a fresh bowl covered with a kitchen towel. After 1 hour the dough should have more than doubled it's size.
3. Take golfball sized pieces of the dough and roll out flat in round shapes.
4. Bake at 230 degrees in the preheated oven for 10-15 minutes until lightly browned.
2. Let the dough bloom in a fresh bowl covered with a kitchen towel. After 1 hour the dough should have more than doubled it's size.
3. Take golfball sized pieces of the dough and roll out flat in round shapes.
4. Bake at 230 degrees in the preheated oven for 10-15 minutes until lightly browned.
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