Hummus & Pita

Author

Efi Naon, chef at Taboon

Servings

4 to 6

Category

Snack

Ingredients

• 3 cups cooked chickpeas
• 2 cups tahini
• 1 tsp salt
• ¼ cup lemon juice
• ½ tsp ground cumin
• 2 tsp spice of your choice
• Ice water
• Olive oil
• 500 grams 00 flour
• 50 grams durum semolina
• 35 grams sugar
• 10 grams salt
• 7.5 grams dry active yeast
• 10 grams olive oil
• 350 grams water

Directions

1. In a food processor blend all ingredients except the spice and olive oil, add enough ice cold water to obtain a creamy smooth texture. Serve topped with spices and olive oil. Some great suggestions for spice toppings: Za'atar, Izak, Shabazi
2. Disperse the yeast in the water.
3. In a mixer fitted with dough hook add all remaining dry ingredients, slowly add water and mix until a dough forms. Knead for 5-8 minutes or until smooth and elastic. Place, covered, in a greased bowl for 1 hour until doubled in size. If necessary you can hold this in the fridge overnight at this point.
4. Heat oven to 475°F. On the bottom shelf of the oven place a pizza stone or baking steel or heavy baking sheet. Punch down the dough and divide into 12 equal pieces, rolling them into balls. Place the dough balls under a damp towel and let them rest for about 10 minutes.
5. Dust a cutting board with flour, and remove one ball of dough at a time, rolling it out into a 6 inch circle.
6. Bake the pitas in small batches in the oven, it should take about 2 minutes on the first side and 1 minute on the other side. They will puff up while cooking.
7. When the come out of the oven keep them in a napkin covered basket to keep them warm.