Ingredients for hummus:
2C. Chickpeas (cooked & drained)
1 Garlic clove (chopped)
1T. Lemon juice
¼ C. Tahini (sesame seeds paste)
3T. Olive oil
Salt
Pinch of paprika
Recipe:
In a food processor, combine the chickpeas, garlic, lemon juice and tahini and puree to a chunky paste. Scrape down the side of the bowl. Add olive oil and the paprika and puree until smooth. Season the hummus with salt, drizzle with olive oil and serve with pita bread.
Ingredients for Pita Bread:
3C. Flour
1T. Sugar
2T. Olive oil
1T. Salt
2T. Dry yeast
1C. Water
Recipe:
In ¼ Cup of warm water dissolve the sugar & the yeast, & set aside till the yeast foams up.
In a large bowl, mix together all the ingredients including the sugar-yeast mixture and knead into smooth dough.
Place in a bowl coated with olive oil, turning over once so that the dough is coated with oil and cover with cling wrap.
Keep in a warm place to rise, about 1 hour, until doubled in volume.
Now divide into 6 pieces., Roll each ball into a dough around 7 inches in diameter cover with a kitchen towel, and allow the balls to rest about 30 minutes.
Try to roll evenly so the pita will rise in the oven, making a perfect pocket.
Place a pizza stone or a baking tray in an oven, and preheat to 250 degrees.
Place as many pitas as you can on the stone without overlapping.
Leave alone for 3 minutes. The pitas should puff up.
Remove from the oven and transfer to a cooling rack. The pita should now deflate and is ready to be served.
Manav Malik 