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Sun-dried tomato hummus with handmade pita

Sun-Dried Tomato Hummus with Handmade Pita

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Smooth, creamy hummus meets blistered handmade pita bread, both infused with bold, tangy sun-dried tomatoes from Roland Foods. This is mezze with a kick.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

Hummus Base
  • 1 cup chickpeas cooked, or one 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
  • 1½ 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

Equipment

  • Food processor
  • Skillet
  • Mixing bowl
  • Small bowl
  • Rolling Pin

Method
 

Prepare the Lemon Garlic Base
  1. In a small bowl, combine the grated garlic and lemon juice. Let sit for 5 minutes to mellow the garlic and infuse the lemon.
Make the Hummus
  1. In a food processor, add the chickpeas, sun-dried tomatoes, tahini, olive oil, and the lemon-garlic mixture. Blend until smooth, scraping down the sides as needed.
  2. Slowly add the ice water, 1 tablespoon at a time, until the texture is creamy and spreadable. Season with kosher salt to taste, and adjust the lemon juice for acidity if needed.
Make the Handmade Pita
  1. In a bowl, combine the flour, baking powder, and salt. Add the yogurt and olive oil and mix until the dough comes together, adding warm water a little at a time if needed.
  2. Knead for 1 to 2 minutes until smooth. Cover and let rest for 20 to 30 minutes.
  3. Divide into 4 equal balls. Roll each into a thin round, about ¼-inch thick.
  4. Heat a skillet over medium-high. Cook the pitas one at a time, 1 to 2 minutes per side, until puffed and golden in spots. Wrap in a towel to keep warm.
To Plate
  1. Spread the hummus in a shallow bowl, drizzle with olive oil, and serve with the warm pita for scooping.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
Letting the grated garlic sit in the lemon juice softens its sharpness. Add more ice water for a silkier hummus, less for a thicker, heartier texture. Keep the skillet hot and do not crowd the pan so each pita blisters and puffs.

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