...pita bread and hummus...

This morning I made pita bread and hummus. It was so fun. It took a few hours to wait for the pitas to rise...but I was grading papers so I didn't mind.








Here's a picture of my hummus. Oh so yummy! I added kalamata olives this time. I don't think I'll ever buy hummus again.

Here are the recipes I used for both.

Pita Bread

1 packet active dry yeast

1 1/2 cups warm (105-115F) water

1 teaspoon sugar

1 teaspoon salt

3 1/2 cups ap flour

Combine sugar, water and yeast. Let stand for 15 minutes, until foaming.

Stir in salt and flour until fully incorporated. Turn out onto a lightly floured surface and knead until smooth, about 5 minutes.

Allow to rise in a lightly oiled bowl until doubled in size, 1 1/2 hours.

Turn on your broiler and lightly oil a baking sheet.

Punch the dough down, divide it into 10 pieces, and gather each piece into a ball; keeping all of them lightly floured and covered while you work. Allow the balls of dough to rest, covered, for 15 minutes so they will be easier to roll out.

Roll out until balls form circles about 1/8 - 1/4 inch thick.

Place on baking sheet and broil for 3 minutes, until lightly browned. Flip over and broil again for 1 1/2 - 2 minutes. You just have to keep an eye on these guys depending on how hot your broiler gets.

Remove from oven and cool between kitchen towels to keep the pitas moist.

Store in an airtight container.

Real Hummus

INGREDIENTS:

1 clove garlic 1 (19 ounce) can garbanzo beans, half the liquid reserved 4 tablespoons lemon juice 2 tablespoons tahini

1 clove garlic, chopped 1 teaspoon salt black pepper to taste 2 tablespoons olive oil

DIRECTIONS:

1.	In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed.
2.	Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.