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Hummus & Pita

Name: Hummus & Pita
Ingredients: 265 g or 1c + 1Tbsp warm water (86F/30C); 50 g or 1/4c olive oil; 8 g or 2tsp instant yeast; 15 g or 1 1/4Tbsp sugar; 450 g or 3 3/4c bread flour; 10 g oro 2t salt; 1 lb or 450g dry garbanzo beans; 2 Qt or kg water; 8 g or 1 2/3tsp baking soda; 300 g or 1 1/3c tahini; 20 g or 1.5Tbsp salt; 60 g or 1/4c lemon juice; 4-5 g or 1tsp citric acid; 50 g or 1/4c extra virgin olive oil; 90-125 g ice cubes (5-9 cubes)

Once you know how to make this super smooth hummus recipe, you’ll never buy it at the store again.

Ingredients

PITA

265 g or 1c + 1Tbsp warm water, 86F/30C
50 g or 1/4c olive oil
8 g or 2tsp instant yeast
15 g or 1 1/4Tbsp sugar
450 g or 3 3/4c bread flour
10 g oro 2t salt

HUMMUS

1 lb or 450g dry garbanzo beans
2 Qt or kg water
8 g or 1 2/3tsp baking soda
300 g or 1 1/3c tahini
20 g or 1.5Tbsp salt
60 g or 1/4c lemon juice
4-5 g or 1tsp citric acid
50 g or 1/4c extra virgin olive oil
90-125 g ice cubes, 5-9 cubes

Instructions

PITA

Add ingredients to stand mixer with dough hook attachment. Mix on low for 2 mins or until dough comes together.
Increase speed to high and continue mixing for about 4 minutes, careful not to overdevelop the dough.
When the dough looks more smooth and passes the tug test (no tearing when you tug a piece) it’s ready.
Separate dough into 6 even (130ish gram) pieces, shaping and rounding each into a ball as shown in video @1:02. Transfer all shaped dough balls to a lightly oiled sheet tray and wrap tightly. Refrigerate to cold ferment for 4 to 24 hours.
To roll out pitas, lightly flour work surface and dough ball then press with your hand to spread into a 4”/10cm circle. Use a rolling pin roll out until dough is about ⅛”/3mm thick and about 9”/23cm in diameter, making sure to keep work surface and dough well dusted while rolling.
Brush off excess flour, then load dough onto a pizza peel then onto a 425F/220C preheated pizza steel/stone to bake for 3-4 minutes, flipping over halfway through. Roll out the next pita while pita 1 is baking.
Once baked, place in a towel lined bowl or basket and cover with a towel to keep warm while you finish the rest.

HUMMUS

*if you prefer garlic in your hummus, I rec just a tiny amount. 3g or the smallest clove you can find. For me, it wasn’t needed in this recipe.
Add the beans to a tall container, add 2qt water, stir, and allow to soak overnight. After soaking they should have nearly doubled in size.
Add soaked beans and water into a pressure cooker along with baking soda. Cook under high pressure for 90 minutes then allow pressure to release for 20 minutes. Beans should be soft but not disintegrated.
Drain off as much cooking liquid as possible then transfer beans to a food processor along with tahini, salt, lemon juice, and citric acid. Process for 3 minutes then stream in olive oil while still spinning.
Add ice cubes into food processor one at a time until hummus reaches desired texture/consistency.
Taste for seasoning and add extra lemon juice, salt, and/or olive oil if needed.
Spin for a few seconds to combine.
Serve with olive oil, a sprinkle of sumac, and flaky salt.