Hummus & Pita

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.
If you are new to making dough from scratch, I recommend watching my Youtube video linked above to familiarize yourself with the process.
• 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.

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.