Pita with hummus
In this recipe, I will tell you how to cook pita - lean flat cake with a pocket and stuffing for pita - hummus, pea paste sauce. Hummus is made from boiled ground chicken peas (chickpeas), but not everyone has the opportunity to purchase chickpeas in our latitudes, so I suggest replacing it with ordinary peas. The taste, of course, is slightly different, but the principle is the same.
We add sesame paste (tahini), fresh lemon juice, olive oil, and garlic to mashed soaked and boiled peas to taste. The resulting tender 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
- Time for preparing: 2 hours
Ingredients for Pitta with Hummus
- 230 g of wheat flour;
- 120 ml of warm water;
- 8 g of pressed yeast;
- 3 g sugar;
- 15 ml of olive oil.
- 200 g peeled peas;
- 50 g sesame;
- 1 2 lemons;
- 1-2 cloves of garlic;
- 25 ml of olive oil;
- 3 g ground red paprika.
A method of making pita with hummus
We wash the peas with running water several times (until the water becomes clear), soak in cold water (2 L) for 8-12 hours, usually I leave it overnight. Then we drain the water, rinse again, pour 1.2 liters of cold water into the pan with a thick bottom, pour the peas, cook over low heat for 1 hour 30 minutes, you do not need to salt. When the finished pea easily gets between your fingers, you can remove the pan from the heat.
Throw the peas on a fine sieve, let the liquid drain. Grind the peas in a blender until a tender paste is formed, if necessary add a little decoction (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 ready-made tahini paste instead of ground sesame.
I also usually add 1-2 teaspoons of whole sesame seeds to the paste to get a varied texture.
Squeeze lemon juice, pour 1-2 tablespoons to your liking.
Put garlic or not, decide for yourself, there are no strict rules in this recipe, for me, so 1-2 cloves are very handy.
We mix all the ingredients and the hummus is ready, it can be stored in the refrigerator for 2-3 days.
To the sifted wheat flour, add yeast diluted in warm water with a pinch of sugar.
Knead the dough for about 10 minutes, when it becomes smooth, pour olive oil, cover with a towel and leave at room temperature for 30-40 minutes.
We knead the dough, roll it on a powder-dusted board to a thickness of about 5 millimeters. Cut round flat cakes with a glass with thin edges.
We heat the oven to 250 degrees Celsius. We spread the cakes on a wire rack, and bake it for 4-5 minutes. The tortillas must be monitored, if they stay in the oven for too long, then thin and brittle crackers will turn.
We fill the hot pitas with hummus and eat with pleasure. Lenten food can be very tasty!