SIMPLE (+ QUICK) HUMMUS AND PITA
The temperatures broke zero this weekend, and though I'm venturing into the weather this week with caution, its incredible how quickly the body can shift out of hibernation mode. The sun was shining, the snow was melting, and all I wanted was a beer and some snacks on the back deck. I know, I know, I'm totally getting a head of myself considering its only March, but still.
My craving for snacks naturally led me to hummus. Naturally.
I was determined to make hummus at home, but was convinced that I needed a crazy powerful (waaaay over my budget) blender to achieve the smooth, creamy texture of the store bought brands. Wrong. Just add a solid drizzle of olive oil, and you'll end up with the ideal texture, just waiting to be dunked by some fresh pita.
1 can chickpeas, rinsed and drained
1-2 cloves garlic, minced
1/4 cup tahini
pinch of cumin
juice from 1 lemon
1/3-1/2 cup warm water
1 T olive oil
What to do:
In the body of a food processor fitted with the s-blade, combine the chickpeas, garlic, tahini, cumin and lemon juice. Pulse a few times, then add the water and olive oil. Continue to pulse until smooth. If too thick, add a tad more water.
Serve with a drizzle of olive oil, fresh parsley and a hefty sprinkling of paprika.
2 cups whole wheat flour
1 package active yeast
1 1/2 tsp sugar
1 tsp salt
1 tsp baking powder
2/3 - 1 cup water
2 T butter, melted
What to do:
In a medium bowl, whisk the flour, yeast, sugar, salt and baking powder. Create a well in the centre and add the water and melted butter. Stir to combine.
Knead the dough with your hands until smooth and soft. Form into a ball and let rest in the bowl, covered with a towel, for 1 hour.
Lightly flour your countertop, and line 2 baking sheets with parchment paper.
Divide the dough into 8 equal pieces. Roll each into a ball, then flatten with your palm. Flatten and stretch the dough to thin it out. Transfer to the prepared baking sheet. Repeat with the remaining dough.
Let the dough rest while the oven preheats to 500.
Bake for 6-7 minutes until puffed and golden. Best served warm, slathered in hummus.