Hummus & Pita
Once you know how to make this super smooth hummus recipe, you’ll never buy it at the store again.
Ingredients
PITA
- 265 g warm water, 86°F/30°C
- 50 g olive oil
- 8 g instant yeast
- 15 g sugar
- 450 g bread flour
- 10 g kosher salt
HUMMUS
- 450 g dry garbanzo beans
- 2 L water
- 8 g baking soda
- 300 g tahini
- 20 g kosher salt
- 60 g lemon juice
- 4-5 g citric acid
- 50 g extra virgin olive oil
- 90-125 g ice cubes, 5-9 cubes
Instructions
For accuracy, I highly recommend using measurements in grams as listed rather than volumetric (cups/tsp.)
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 (130g) pieces, shaping and rounding each into a ball. 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 425°F/220°C 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.
If you are new to making dough from scratch, I recommend watching my Youtube video linked above to familiarize yourself with the process.
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.
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