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)
