Ingredients
Hummus Base
- 1 cup Chickpeas cooked (or 1 15 oz can, drained)
- 3 tablespoon Roland Foods Sun-Dried Tomatoes packed in oil
- ¼ cup Tahini
- 2 tablespoon Lemon juice
- 1 clove Garlic grated
- 2 tablespoon Olive oil
- 2-4 tablespoon Ice water
- Kosher salt to taste
Handmade Pita
- 1 ½ cups All-purpose flour
- ½ cup Greek yogurt
- 1 teaspoon Baking powder
- ½ teaspoon Kosher salt
- 1 tablespoon Olive oil
- 2-3 tablespoon Warm water as needed
Method
Prepare the Lemon Garlic Base
- In a small bowl, combine grated garlic and lemon juice.
- Let sit for 5 minutes to mellow the garlic and infuse the lemon.
Make the Hummus
- In a food processor, add chickpeas, sun-dried tomatoes, tahini, olive oil, and the lemon-garlic mixture.
- Blend until smooth, scraping down sides as needed.
- Slowly add ice water, 1 tablespoon at a time, until the texture is creamy and spreadable.
- Season with kosher salt to taste. Adjust lemon juice for acidity if needed.
Handmade Pita
- In a bowl, combine flour, baking powder, and salt.
- Add yogurt and olive oil. Mix until dough comes together, adding warm water a little at a time if needed.
- Knead for 1–2 minutes until smooth. Cover and let rest for 20–30 minutes.
- Divide into 4 equal balls. Roll each into a thin round, about ¼-inch thick.
- Heat a skillet over medium-high. Cook pitas one at a time, 1–2 minutes per side, until puffed and golden in spots.
- Wrap in a towel to keep warm.