Roasted Red Pepper Hummus with Pitas

Delish!  This is the first time I have actually made it, and think that I will continue to do so instead of buying the stuff from the store.  1 - saves a ton of money. 2 - tastes much better!

Hummus 

2 cans chickpeas - drained

1/4 cup tahini 

2 cloves garlic

5 T water

dash of salt

1/2 t cumin

5-10 strips of jarred roasted red peppers

1 T lemon juice

Blend in blender or food processer until relativley smooth, add more water if needed.  

Add:

1 T olive oil (and any cumin, tahini or salt to taste)

Pulse 3-5 more times and Enjoy!

Serve with homemade pitas:

1 1/2 cups bread flour

1/2 t salt

1/2 t instant yeast

1 T honey

1 T vegatable oil

1/3 - 1/2 cup water

Add first 5 ingredients in mixer and add just enough water to bring everything together into a ball (may not need the full 1/2 cup water).  Using the dough hook, knead for 5 minutes (or knead by hand for 10 minutes on a slightly floured surface).  Transfer to a greased bowl and let rise for 90 minutes.

Shape dough into 6-8 rounds to the thickness of your choosing.  Sprinkle tops with caraway, poppy and seasame seeds.  Let rise another hour or so.  

Bake in a 350 degree oven for 20 minutes, until golden brown.  (These are not 'pocket pitas', more like a flat bread)

(Hummus recipe adapted from The Pioneer Woman's Classic Hummus recipe, Pita recipe adapted from the Bread Baker's Apprentice - Lavash Crackers)