Roasted Garlic Hummus and Homemade Pita Bread

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You guys. I know how you feel about hummus. I know because there are a million varieties at the grocery store, and because you tell me that you put it on everything.

I do not loooove hummus. The only time I remember actually loving hummus was when I got it from a lakeside concession stand in Sicamous. It was garlicky and lemony and the pita bread was hot and salty. Nothing has ever measured up to the hummus at the lake. So today I conquered my fear of bad hummus by making my own. It has three heads of garlic plus one clove because OF COURSE IT DOES.

 

Roasted Garlic Hummus

3 heads of garlic plus one clove, separated

1 can chickpeas, drained and liquid reserved

zest and juice of 1 lemon

3 tbsp tahini

salt and pepper

1/3 cup olive oil

preheat your oven to 375 degrees. Slice the top off each head of garlic, exposing each clove. Place on a sheet of aluminum foil, drizzle with olive oil and sprinkle with salt. Fold the aluminum foil into a pouch around the garlic and place on a baking sheet or small baking dish. Bake for one hour, or until a fork poked into the cloves meets no resistance. Set aside the garlic to cool.

Place the drained chickpeas, lemon zest and juice, tahini and a pinch of salt and pepper in a food processor. Blend until almost smooth. Squeeze the garlic cloves out of their skins and add to the food processor. Blend again, then slowly stream in the olive oil until you get to the texture you like.

 

Greek Pita Bread

1 cup warm water (slightly warmer than body temperature)

2 tsp active dry yeast

2 1/2 – 3 cups white flour

2 tsp salt

1 tbsp olive oil

In a large glass bowl, mix together the water and the yeast. Let sit for about 5 minutes, until dissolved. Add in 2 1/2 cups of flour, reserving the extra 1/2 cup for kneading. Add the salt and olive oil and stir until combined.

Turn the dough out onto a lightly floured surface and knead for 7-8 minutes, until the dough starts to feel softer and is smooth and elastic. Use the extra flour as needed, but be sparing with it. If you have a stand mixer, you can mix the dough on a dough hook on low for 5 minutes.

Grease a clean bowl with a little olive oil. Place the dough in the bowl and cover with plastic wrap. Sit aside in a warm place for one hour, or until doubled in size.

Preheat a non-stick pan over medium-high heat. Pour in one teaspoon of vegetable or olive oil and wipe with a paper towel.

Gently place the dough on a lightly floured surface. Divide the dough into 8 equal pieces. Take one piece of dough and roll it out to about 1/8-1/4 of an inch thick. Place the dough in the hot pan. Cook for 30 seconds (bubbles will start to show in the dough). Flip and cook for 1-2 minutes, or until the underside has dark brown spots. Flip again and cook for another minute. Place the dough on a plate and cover with a clean kitchen towel. Repeat with the remaining 7 pieces of dough.

If you didn’t want to cook all of the dough right away, place the dough in the refrigerator in a bowl covered with plastic wrap until you are ready to use it.

If you wanted to recreate my amazing lakeside pita, you would reheat your pitas with a little olive oil and dust with garlic powder before serving.

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