Print Recipe
 Hummus with Pita Bread Recipe
I offer you a recipe for traditional Israeli hummus. Of course, with pita - because only together they are considered a complete, full-fledged dish.
Course Dinner Dishes, Lunch Second Breakfast Dishes, Snacks Ideas, Special Food Dishes
Cuisine Jewish Cuisine
Keyword Easy, For Beginners
Cook Time 180 minutes
Servings
Ingredients
Pita Bread:
Hummus:
Course Dinner Dishes, Lunch Second Breakfast Dishes, Snacks Ideas, Special Food Dishes
Cuisine Jewish Cuisine
Keyword Easy, For Beginners
Cook Time 180 minutes
Servings
Ingredients
Pita Bread:
Hummus:
Instructions
  1. Wash the chickpeas and soak them overnight. In the morning, we will salt the water and soak it in new water for another couple of hours. After that, replace the water again, put it on the fire and add soda.
    Wash the chickpeas and soak them overnight. In the morning, we will salt the water and soak it in new water for another couple of hours. After that, replace the water again, put it on the fire and add soda.
  2. When it boils, turn down the heat, remove the foam and leave to cook for 1.5 hours, until the chickpeas are soft.
    When it boils, turn down the heat, remove the foam and leave to cook for 1.5 hours, until the chickpeas are soft.
  3. Ready chickpeas should be easily choked with your finger.
    Ready chickpeas should be easily choked with your finger.
  4. In parallel, we will do the dough. Mix the yeast, sugar, 80 ml of warm water and leave for 5-10 minutes.
    In parallel, we will do the dough. Mix the yeast, sugar, 80 ml of warm water and leave for 5-10 minutes.
  5. Mix the flour with salt. Add olive oil, yeast mixture, 240 ml of water. And knead the dough.
    Mix the flour with salt. Add olive oil, yeast mixture, 240 ml of water. And knead the dough.
  6. The dough should be smooth and elastic.
    The dough should be smooth and elastic.
  7. Smear with olive oil container, put our dough in it, cover with a towel and let it stand for about an hour.
    Smear with olive oil container, put our dough in it, cover with a towel and let it stand for about an hour.
  8. About this time, the chickpeas should arrive. We will pour the water into a separate container and store it. Cool the chickpeas to room temperature. Now, it is desirable to remove the skin from the chickpeas. This is a labor-intensive task, so not everyone is engaged in it. But it's better to do it.
    About this time, the chickpeas should arrive. We will pour the water into a separate container and store it. Cool the chickpeas to room temperature. Now, it is desirable to remove the skin from the chickpeas. This is a labor-intensive task, so not everyone is engaged in it. But it's better to do it.
  9. While working, time flies quickly. An hour has passed and the dough has arrived. It should have doubled in size.
    While working, time flies quickly. An hour has passed and the dough has arrived. It should have doubled in size.
  10. Put it on a floured surface and gently push out the air.
    Put it on a floured surface and gently push out the air.
  11. Make a sausage.
    Make a sausage.
  12. 10-11 balls of sausage. Cover them with a towel for half an hour.
    10-11 balls of sausage. Cover them with a towel for half an hour.
  13. At this time, pour into the peeled chickpeas half a Cup of broth from under it, lemon juice and grind with a mixer.
    At this time, pour into the peeled chickpeas half a Cup of broth from under it, lemon juice and grind with a mixer.
  14. Adding tahini. But this is a delicate point. I have added 80 gr. But the actual amount of tahini each time will depend on the tahini itself, on the chickpea... In other words, you need to try and focus on your taste.
    Adding tahini. But this is a delicate point. I have added 80 gr. But the actual amount of tahini each time will depend on the tahini itself, on the chickpea... In other words, you need to try and focus on your taste.
  15. Next, we grind, add water from under the chickpea, again grind and so on in a circle until we reach the consistency of the final product.
    Next, we grind, add water from under the chickpea, again grind and so on in a circle until we reach the consistency of the final product.
  16. Hummus is ready. Back to the pitas. We will make from the circles of tortillas 15 centimeters in diameter.
    Hummus is ready. Back to the pitas. We will make from the circles of tortillas 15 centimeters in diameter.
  17. Then again cover with a towel for 15 minutes.
    Then again cover with a towel for 15 minutes.
  18. And, finally, in a preheated (along with a baking sheet) to 230 degrees oven - throw our tortillas. The baking sheet does not need to be greased with anything.
    And, finally, in a preheated (along with a baking sheet) to 230 degrees oven - throw our tortillas. The baking sheet does not need to be greased with anything.
  19. They are prepared literally 4-5 minutes.Take it out - and immediately under the towel.
    They are prepared literally 4-5 minutes.Take it out - and immediately under the towel.
  20. Serve drizzled with olive oil, sprinkled with sweet paprika and, if desired, herbs.Bon appetit.
    Serve drizzled with olive oil, sprinkled with sweet paprika and, if desired, herbs.Bon appetit.
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