Roasted Garlic Hummus and Flatbread
Dreaming of days spent eating fresh pitas and hummus in Greece.....
Why not try your hand at creating a Greek favoutite. Pitas and Hummus!
Equipment:
Tala Set of 5 Measuring Spoons
Tala Performance 24cm Frying Pan
Pita breads:
2 tsp dried yeast
500g bread flour
2 tsp salt
1 tbsp olive oil
300ml warm water
Mix warm water with the yeast and leave until it starts to bubble.
Tip in the flour and stir it until it forms a dough.
Take your dough from the bowl and knead it for 5 minutes on a floured surface.
Once your dough feels elasticated, make it into a smooth ball and place back into your bowl. Cover and leave it
to prove for an hour.
Once your dough has proved, remove it, and separate it into 8 balls.
Roll the balls into thin ovals, around ½ cm thick.
Heat a non stick frying pack on high and place each pita in.
Once you see air bubbles, flip to cook the other size.
Hummus:
2 x 500g canned chickpeas
2 tbsp of aqua faba (keep this from your canned chickpeas!)
3 cloves roasted garlic
A good pinch of salt
1 tbsp olive oil
2 tbsp tahini
Juice of 1 lemon
Pine nuts, coriander & toasted chickpeas to decorate
Drizzle of olive oil
While your pitas are proving, measure all your ingredients out and blend them until smooth.
Top them with your nuts, seeds and herbs and finish with a drizzle of olive oil.