Recipe: Hummus and Pita

This basic hummus recipe is wonderfully versatile, and a great recipe to build on. To make it more flavorful, add your favorite roasted vegetables, such as sweet red pepper, jalapeno, spinach, sweet potato, caramelized onions, garlic, shallots, leeks or scallions.


Note: Dried chickpeas usually must be soaked overnight, however they can sometimes be reconstituted more rapidly in water. Check your package instructions for the best method.



Pita Ingredients:

            3 cups whole wheat flour

            1 ¼ cup warm water

2 ¼ tsp active dry yeast

            ½ tsp sea salt


Pita Instructions:

1.      In a large mixing bowl combine 2 cups of the whole wheat flour with the warm water, active dry yeast and sea salt.

2.      Slowly mix in the remaining flour until you have a soft, slightly sticky ball of dough.

3.      On a lightly floured surface, knead and roll the dough for 5 minutes, then divide into 12 small balls. Roll each ball into a flat circle, about ¼” thick.

4.      Place uncooked pitas on a lightly greased baking sheet and cover with plastic wrap or waxed paper. Allow the pitas to rise for 30 minutes.

5.      Preheat oven to 450 F.

6.      When Pitas have risen, place then in preheated oven and cook for 3-5 minutes on each side, using a spatula to flip. They should be a slight golden brown color when they are finished.

7.      Remove pitas from the baking sheet and place between two paper towels to cool for several minutes.



Hummus Ingredients:      

½ lb. Dried Chickpeas

½ cup Tahini Paste

½ Lemon Juice

1 Tbsp Extra-Virgin Olive Oil

2 Tbsp Fresh Parsley


Hummus Instructions:

1.      Soak the chickpeas in warm water overnight to soften, according to the instructions on the package.

2.      Drain the chickpeas and mash them until the consistency is smooth.

3.      Mix in Tahini paste, lemon juice and olive oil.

4.      Garnish with the parsley and serve with warm pitas for a light but satisfying lunch.



Makes 5-6 Servings