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Friday, February 08, 2008

Fresh pita and hummus, anybody?

Didn't feel like cooking a full meal tonight. I could get something out of freezer -- lots of frozen stuff there, for extremely hectic days when taste doesn't matter as much as nutrition (um, like getting enough calories to keep going). Yet, I was craving something fresh. And so I made fresh pita and hummus. Yum! :)

Pita Bread

Dissolve 1 pkg of quick rising yeast in 1/2 cup warm water. Add 1 tsp of sugar and make sure it dissolves as well. Set aside for about 15 minutes.

Meanwhile, measure 3 cups of flour (original recipe calls for all-purpose, I used bread flour because that's all I had tonight) into a medium bowl. Add 2 tsp salt and mix. Make a depression in the middle. When yeast mixture is frothy (do wait 15 mins), pour it into flour and salt mixture. Add 1 cup of warm water. Mix until becoming elastic.

Knead dough for 5-10 minutes or until it doesn't stick and is smooth and elastic. Spray a large bowl with olive oil, place dough in the bowl and turn until well coated. Cover and allow to rise for 3 hours.

Separate dough into 10 balls and place them on a floured surface. Cover and leave for 10 mins. Meanwhile, set the oven rack on the lowest position. Preheat the oven to 500.

Roll each ball into a circle (approximately 5 inches diameter) -- I roll out two pitas at a time. Preheat the baking sheet. Place two pitas on the preheated baking sheet. Bake for 4 minutes. Turn and bake for 2 more minutes. Immediately place into a large Ziploc bag.


Drain 1 can of garbanzo peas (chick peas) but reserve the liquid, if you like. Place chick peas in a food processor. Add 1 tsp of cumin, 1 tsp of lemon juice, 1/4 tsp of ground red pepper, 1/4 tsp salt, 1 tsp finely chopped parsley, and 1/4 cup olive oil. Process until smooth. You may need to add some reserved liquid and/or oil in order to achieve the desired consistency. The original recipe calls for garlic but I don't like garlic.

1 comment:

Seeking Solace said...

Sounds yummy!!!

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