Homemade Hummus

Pita Bread :-) no Food processor needed


Ingredients:
1 package of yeast, or quick rising yeast
1/2 cup warm water
3 cups all purpose flour
1 1/4 teapsoon salt
1 teaspoon granulated sugar
1 cup lukewarm water
Preparation:
Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.
Combine flour and salt in large bowl.
Make a small depression in the middle of lour and pur yeast water in depression.
Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.
Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer stick and is smooth and elastic, it has been successfully kneaded.
Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.
Allow to sit in a warm place for about 3 hours, or until it has doubled in size.
Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to preheat your baking sheet also.
Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.
Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.
Remove each pita with a spatula from the baking sheet and add additional pitas for baking.
Take spatula and gently push down puff. Immediately place in storage bags.

Try subbing 1c thawed edamame for 1c of the chickpeas... It gives it a slightly greenish hue but amazing creaminess and flavor! We have a hummus night a couple times a month. FYI- hummus goes incredibly well with muenster cheese!

Or, if you don't want to used canned chickpeas (this takes a bit more time):

Put out one cup dried chickpeas the night before with 1 tsp baking powder and 3 cups water. The next day, cover chickpeas with cool water (and 1/2 tsp baking powder) and put up to boil. Lower heat and simmer for 30-45 minutes.

(I personally use 1/4 cup tahini, 1 garlic clove, juice from 1/2 lemon, 1/3 cup water, and 1-2 tsp salt; but I'm sure sunshinestate's recipe is just as delicious!)

Thanks for this! Been searching for a good means of doing my own (as some canned have gluten) I see you soak your chickpeas overnight. I was wondering if they soak all of that up overnight and then you add fresh water the next day or do you drain them before adding the cool water in the AM?

Okay - first of all, I put in 1 tsp of baking soda, not powder! =/ That's embarrassing.

Anyway, the chickpeas don't soak it all up overnight. I do drain them and add new, cool water, in the AM. Also, when they simmer for 30-45 minutes, they do not soak up all the water at that point, either.

Love hummus!!

dude! I love hummus! and had no idea you could get the chickpeas not in a can!
I'm totally headin' to the store now! :bigsmile: :bigsmile:

yeah, and it's considerably cheaper to buy them dry.

Been wanting to make hummus for ages now ,will be making it tomorrow ,thanks

Pita Bread :-) no Food processor needed


Ingredients:
1 package of yeast, or quick rising yeast
1/2 cup warm water
3 cups all purpose flour
1 1/4 teapsoon salt
1 teaspoon granulated sugar
1 cup lukewarm water

i have made these from scratch for years, but i have found that adding a little milk instead of just water really helps give a better rise. also, i use half 100% whole wheat but add 1tbs wheat gluten for each cup of wheat to promote better elasticity in the dough.

one other tip is to knead the salt in last as salt doesn't play well with yeast.

thank you! sounds great!!!