Hummus and Pita Bread recipe to satisfy your Mediterranean cravings
Hummus and Pita bread are a traditional Middle Eastern snack. A protein-rich spread that is both delectable and healthful, this Mediterranean specialty is spread on warm pita bread or served as a dip.
- For Hummus
- 2 cups chickpeas
- 3-4 minced cloves and garlic
- 3-4 tbsp olive oil
- 3 tbsp roasted sesame seeds
- 1 tbsp lemon juice
- 1 tsp cumin powder
- 1/2 tsp pepper
- 1/2 tsp red chilli powder
- Salt to taste
- Fresh parsley and coriander leaves to sprinkle
- For Pita bread
- 1 cup refined flour
- 4 tbsp yogurt
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1/8th tsp baking soda
- 4 tbsp olive oil
Instructions to Prepare Hummus
- Soak the chickpeas overnight. Then boil it the next day in salty water until they become soft.
- After draining the boiled chickpeas thoroughly blend them. Add salt, pepper, roasted sesame seed, red chilli powder, garlic, and cumin seeds. Blend in two teaspoons of olive oil. Add the lemon juice and mix until the texture is creamy and smooth.
- Put this in the bowls for serving. Remember to add two tablespoon of olive oil before serving it with pita bread and garnish it with fresh parsley or coriander.
Instructions to Prepare Pita Bread
- Add refined flour, curd, sugar, salt, baking soda, and baking powder to a bowl. Make a soft dough out of it. Grease the dough with olive oil, cover and keep it aside for three hours.
- Remove the cover and prepare small dough balls. With the help of a rolling pin flatten the dough balls until they are even on all sides.
- It’s time to bake the pitta bread either in the over or on a stovetop.
- To bake pita in the oven, preheat the oven to 475 degrees Fahrenheit and set a large cast iron skillet or heavy baking pan on the centre rack. Roll out the pitas and set them immediately on the hot baking pan, working in batches. Using a pair of tongs, carefully flip the pita over and bake for an additional minute on the opposite side after baking for two minutes on the first side. The pita should puff up nicely and be prepared. As you work on the remaining pitas, remove the baked pitas from the oven and cover them with a fresh towel.
- To prepare pita on a stovetop in a skillet: A cast iron skillet should be heated to medium-high. Apply a very small amount of extra virgin olive oil, then wipe away any extra. Place a rolled-out pita on the griddle, one at a time, and bake for 30 seconds or until bubbles appear. Turn the pita over with a spatula and cook for an additional one to two minutes, or until there are noticeable toasted areas on the bottom. Reverse the flip and toast the other side for an additional 1-2 minutes. When the pita puffs up and forms a pocket, it is ready.
Voila! You can now serve your delectable Mediterranean hummus with pita bread.
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