Of all the recipes for hummus that I have tried recently, my favorite includes roasting the garlic cloves for a rich, mellow flavor.
When using olive oil to garnish your hummus, buy the best extra virgin olive oil you can afford!
When I first started making hummus, I was buying pita bread at the store. Tired of paying almost a dollar apiece for pita rounds, I quickly tried to research recipes for pita bread too!
Since I am a big fan of Artisan Bread in 5 Minutes, I decided to try making pitas with the 'Master Recipe' or boule. I had a batch already made in my refrigerator ( which I almost always have) so I was ready to rock and roll!
Having researched homemade pita on the Artisan Bread in 5 Minutes website (which you can find on my sidebar), I read through all the comments and came across one that mentioned making the pitas in a covered, non-stick pan rather than in the oven. It worked like a charm for me!
I was able to make beautifully puffed pitas in no time at all! I cooked them in the pre-heated pan (over medium heat) with a cover, for about 2-3 minutes per side. The cover on the pan traps the steam to help them puff up. Another tip, wipe out the pan after making each pita, as the flour tends to burn.
Through trial and error, I found that if I rolled out the rounds of dough too thinly, they didn't poof up quite as well and I didn't get a nice 'pocket'. The pitas taste best the same day but are easily frozen for future use.
I hope you give homemade hummus and pitas a try!
You can find the recipe for the Master Boule bread recipe by clicking here.
Here is my recipe for hummus. I have adapted this recipe from many different recipes that I have read and it's my favorite combination of flavors. Don't be put off by the high price of a jar of tahini at the store. It lasts forever in the refrigerator!
Makes about 3 cups
1-1/2 cups uncooked chickpeas (about ½ pound)
1/2 cup reserved cooking liquid from chickpeas
1/3 cup Tahini paste (start with less and keep tasting!)
8 cloves garlic, roasted
1/4-1/2 teaspoon ground cumin
1/4-1/2 teaspoon cayenne
A splash or two of Tabasco
Juice of one-two lemons (I like it lemony)
1/4-1/2 cup extra light olive oil (not extra virgin)
Salt to taste
Extra virgin olive oil
Smoked paprika to taste
Soak dry chickpeas overnight in a bowl filled with enough water to cover by at least an inch above peas. Cover bowl with plastic wrap. The next day, drain the chickpeas and place in saucepan with enough fresh water to cover. Cook according to package directions until soft. Reserved some of the cooking liquid then drain. Discard any pea shells that have come off. I like to rub the cooled chickpeas between my hands to remove as many shells as I can.
While chickpeas are cooking, rub whole garlic cloves with a little olive oil and roast in a 350 degree oven for about 8 minutes, until soft and fragrant. Allow to cool, then remove skins.
Combine all ingredients except for garnish in food processor. Keep adding olive oil until until smooth spreadable. Adjust seasonings.
Sprinkle with olive oil and paprika and serve with homemade pita bread.
TGIF and Happy Foodie Friday friends!
Please visit Gollum's blog, Designs by Gollum for more Foodie Friday posts!
Today, I decided to join Suzy at Kitchen Bouquet for her Flashback Friday and show a couple of peonies that were blooming here around the middle of June last year. I love peony time and can't wait to see them again!
Please visit Suzy's blog for more fun Flashback Friday posts!