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Video: Pita With Hummus. Step-by-step Recipe With Photo
In this recipe, I'll show you how to make pita - a lean flatbread with a pocket and a pita filling - hummus, pea sauce. Hummus is made from boiled ground chicken peas (chickpeas), but not everyone has the opportunity to purchase chickpeas in our latitudes, so I propose to replace it with ordinary peas. The taste, of course, is somewhat different, but the principle is the same.
Add sesame paste (tahini), fresh lemon juice, olive oil, garlic to the mashed potatoes from soaked and boiled peas to taste. The resulting delicate pasta is hummus, I met his recipes from green peas and even from canned beans, but ordinary peas are still the closest relative of chickpeas.
- Preparation time: 12 hours
- Cooking time: 2 hours
Ingredients for pita with hummus
- 230 g wheat flour;
- 120 ml warm water;
- 8 g of compressed yeast;
- 3 g sugar;
- 15 ml of olive oil.
- 200 g split peas;
- 50 g sesame seeds;
- 1 / 2 lemons;
- 1-2 cloves of garlic;
- 25 ml olive oil;
- 3 g of ground red paprika.
How to make pita with hummus
We wash the peas with running water several times (until the water becomes clear), soak them in cold water (2 liters) for 8-12 hours, usually I leave them overnight. Then we drain the water, rinse it again, pour 1.2 liters of cold water into a saucepan with a thick bottom, add the peas, cook over low heat for 1 hour 30 minutes, no need to salt. When the finished pea is easily squeezed between your fingers, you can remove the pan from the heat.
We discard the peas on a fine sieve, let the liquid drain. Grind the peas in a blender until a delicate paste is formed, add a little broth if necessary (if the paste is very thick).
Add ground paprika and salt to the pea paste. Fry sesame seeds in a pan, cool, grind in a coffee grinder, add the resulting mass to the rest of the ingredients. You can add prepared tahini paste instead of ground sesame seeds.
I also usually add 1 to 2 teaspoons of whole sesame seeds to the paste for a varied texture.
Squeeze out the lemon juice, pour 1-2 tablespoons to your liking.
To put the garlic or not, decide for yourself, there are no strict rules in this recipe, for me, 1-2 cloves are very useful.
Mix all the ingredients and the hummus is ready, it can be stored in the refrigerator for 2-3 days.
Add yeast diluted in warm water with a pinch of sugar to sifted wheat flour.
Knead the dough for about 10 minutes, when it becomes smooth, pour with olive oil, cover with a towel and leave at room temperature for 30-40 minutes.
Knead the dough, roll it out on a floured board to a thickness of about 5 millimeters. Cut out round cakes with a glass with thin edges.
We heat the oven to 250 degrees Celsius. We lay out the cakes on a wire rack, and bake on it for 4-5 minutes. It is imperative to follow the cakes, if they stay in the oven for too long, they will turn into thin and fragile croutons.
We fill hot pits with hummus and eat with pleasure. Lean food is delicious!