Food & Adventures

Monday 8 June 2020

Hummus and Pitta | Recipe

Hummus is one of those things that I love but very rarely have in the house. I decided a few weeks ago to make my own but getting all of the ingredients proved tricky during lockdown. The Tahini in particular was difficult. We added it to a couple of online orders we did but it never arrived and when we went for some essentials from the supermarket we had a look but again nothing. Then this week as Mrs. Cool was picking up some bread she spotted some and Huzzah! I can now make my hummus. I've been baking a lot recently and decided to combine this hummus with chance to make some Pittas. I had a search online and in the cook books I have at home and have cobbled together this recipe that I think is both easy and delicious. 

For the Pitta:

250g strong white bread flour
7g dried yeast
1tsp salt
2tsp olive oil
160ml water

For the Hummus

250g Chickpeas
2tsp Tahini
3tsp olive oil (plus extra if needed)
2 cloves of garlic
1 Lemon

Start with the pitta as this takes the longest. Add the flour to a large bowl, put the salt in one side and the yeast in the other. Add the olive oil and 3/4 of the water. Mix with your hands until it combines into a dough, add more water if required (you might not need to use all of it or you might need more). The dough shouldn't be wet but should be sticky enough to collect all of the flour from the side of the bowl. 

Knead the dough for around ten minutes, this is laborious but is absolutely necessary to get a soft smooth dough. Once you're happy with the dough put it into an oiled bowl and cover with tea towel and leave for at least an hour until it has doubled in size. pre heat the oven to 220Âșc and put a baking tray in to heat up. 

Once the dough has risen, tip it out onto an oiled surface, knock the dough back and divide into 6-8 pieces and form each piece into a ball. Flatten each ball and roll with a rolling pin into a rough oval shape. Scatter some flour on the baking tray and put your pittas in the oven for around 10 mins until they start to turn a light golden colour. 

While the Pittas are baking you can make the hummus (it's that quick). Drain the chickpeas and wash with water. Put the chickpeas into a food processor with the olive oil and blitz until it goes to a paste. add the garlic and tahini along with the juice and zest of the lemon and blitz again until it becomes smooth. Add salt and pepper to taste and more olive oil if you think it's needed.

Serve the hummus in a bowl and drizzle some more olive oil and cut the Pitta into strips for dipping.

Well, That's all for now.


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