Hummus is a bean dip made from chickpeas or garbanzo beans. Traditionally, hummus is made with, Tahini, which is a paste made from ground sesame seeds. This recipe does not feature tahini, because I personally think the containers sold in stores are too large for home-cooking, they're frustrating to use (the tahini sticks to the bottom), and you end up wasting your money at the end of the day (if you don't make hummus every other day). However, tahini does add a unique flavor to hummus that I do enjoy, and you can still add it to this recipe if you desire, enjoy!
Deliciously Creamy Hummus Without Tahini Recipe:
Yield: 8 Pitas
Cook Time: 2 Hr 30 Min
Ingredients:
- 1 Cup Warm Water (100F-110F)
- 2 tsp Active Dry or Instant Yeast
- 3- 3 1/2 Cups Flour
- 2 tsp Salt
- 1-2 Tbsp Olive Oil
Directions:
1. Mix water and yeast together and let sit for a few minutes until yeast is dissolved.
2. Add three cups of flour and salt to the water. Mix together until dough forms into a ball.
3. Place dough in a clean bowl and coat dough ball in olive oil. Place in a warm area and let rise for 1-2 hours or until the dough has doubled in size.
4. Using remaining flour, roll out the dough and cut into eight equal pieces. Roll pieces into a small ball, almost the size of a lime. Let rest for 10 minutes, keeping dough covered.
5. Heat a large cast iron skillet or traditional skillet on med-high heat. Roll out pita breads until ¼ in thick. Place dough on skillet and cook for 1-2 minutes on the first side, flip, then 1 more minute on the other side.
6. Continue until finished with dough. Store pita breads up to four days in an air-tight container.
Tips/Tricks:
- I recommend using a mixer with a dough hook attachment for the easiest and quickest preparation. I get a much smoother dough, unlike if I do the kneading by hand.
- Cast Iron Skillets are amazing!! I highly recommend them, you can cook pretty much anything with cast iron, and they are non-stick, which is a huge plus!
Click Link Below For Recipe PDF:
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