I am so excited about the re-make of Aladdin (which is being released today) that it inspired me to whip up one of my favourite middle eastern snacks, Hummus and Garlicky Pita Chips.
Don’t be intimidated by making your own pita bread, it is so easy and waaaaaay better than store bought!!
1 and 1/2 cup of canned chickpeas, rinsed and drained.
¼ cup fresh lemon juice, more to taste
1 medium-to-large clove garlic, roughly chopped
½ teaspoon fine sea salt, to taste
½ cup tahini
2 to 4 tablespoons ice water, more as needed
½ teaspoon ground cumin
1 tablespoon extra-virgin olive oil
Drizzle of olive oil, paprika, chopped fresh parsley
1 package instant yeast
1 cup warm water
1 cup cake flour
1 1/2 tablespoons garlic flavoured avocado oil (substitute for canola oil)
1 3/4 teaspoons salt
1 3/4 cups flour, or more as needed
Garlic flavoured avacado oil to brush pita bread
1. In a food processor or blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped. Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any of the mixture stuck to the sides and bottom of the processor as necessary.
2. While running the food processor, drizzle in 2 tablespoons of cold water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy.
3. Add the cumin and the drained chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
4. Taste, and adjust as necessary—I added a bit more salt for more and an extra tablespoon of lemon juice for extra zing.
5. Scrape the hummus into a serving bowl or platter, and use the back of a spoon to create swirls on top. Drizzle with olive oil and a sprinkle of paprika and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.
1. Place yeast into the bowl of a stand mixer and add 1 cup warm water and 1 cup flour. Whisk together and let stand 15 until the mixture starts to bubble and foam.
2. Pour in 1 1/2 tablespoons olive oil and salt into the mixture and add 1 3/4 cup flour. Mix at low speed, using a dough hook attachment, until dough is soft, supple, and slightly sticky. If dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time.
3. Knead dough with machine on low speed until slightly springy and still soft, 5 to 6 minutes. Turn dough out onto a floured work surface and form into a ball.
4. Wipe inside of bowl with olive oil. Turn dough around in bowl to cover with a thin film of oil; cover bowl with a kitchen towel and leave in a warm place until dough has doubled in size, about 2 hours.
5. Remove dough from bowl and place onto a floured work surface. Lightly pat into a flat shape about 3cm thick. Use a knife to cut dough into 8 pieces.
6. Form each piece into a small round ball with a smooth top. Cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes.
7. Sprinkle a small amount of flour on your work surface and gently pat dough ball flat with your fingers, forming a flat, round bread about 1 cm thick. Let dough rounds rest for 5 minutes. Repeat with remaining dough balls.
8. Brush garlic avacado oil (or vegetable oil) on a non stick pan and place over medium-high heat. Lay pita bread into hot pan and cook until bread begins to puff up and bottom has brown spots and blisters, about 3 minutes. Flip, cook 2 more minutes, and flip back onto original side to cook for about 30 more seconds. Pita bread will begin to puff up and fill with hot air. Stack cooked breads on a plate; when cool enough to handle, break breads in half and open the pocket inside for stuffing or cut into quarters and drizzle in garlic flavoured oil and serve with hummus.