Hummus and Pita (or, kitchen voodoo)

A lot of people know this, but I’ll share with you… I have a dip problem. At one point, I had a certain social circle referring to me as “the dip queen” because I was obsessed with dip mixes from places like Tastefully Simple. Then I realized making your own tastes SOOOO much better (and cheaper!) Hummus is so easy to make, and it tastes amazingly fresh compared to the stuff you get in the store. You can mix it up and add flavors of your own.

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  1. 2 15-ounce cans chickpeas (drained and rinsed)*
  2. 1/3 cup tahini (sesame paste)
  3. 4 tablespoons fresh lemon juice
  4. 2 large cloves garlic
  5. 1/4 cup cold water
  6. 1 teaspoons kosher salt
  7. 2 tablespoons olive oil
  8. Paprika (for sprinkling on top)
  1. Put all except the last two ingredients in the bowl of a food processor. Process 45 seconds and scrape down sides of bowl. Process another 30 seconds or so, then add olive oil and process until smooth.
  2. Put hummus into a bowl and sprinkle with paprika.
  3. * Now, I have heard that popping each little chickpea out of it’s skin prior to smooshing it up gives the hummus a better smoother texture. If you want to do that, that’s yo’ business. I don’t have that kind of dedication.
One Punky Mama

Now, you’re going to need something to dip in that wonderful bowl of awesomeness. Pita? Yes please! Homemade pita? Sounds scary, but I promise you – once you witness the kitchen voodoo of a puffing pita you will never buy another package of that dry crumbly sad stuff again. I was literally doing a jig while watching the oven, pulling my kids into the room to say “look! It’s puffing! It’s puffing!” They agreed enthusiastically, probably concerned I had gone completely nuts.

Homemade Pita Bread
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  1. 3 cups King Arthur Unbleached All-Purpose Flour
  2. 2 teaspoons instant yeast
  3. 1/2 teaspoon baking powder
  4. 2 teaspoons sugar
  5. 1 1/2 teaspoons salt
  6. 1 cup water
  7. 2 tablespoons vegetable oil
  1. Combine all of the ingredients in the bowl of a stand mixer, with dough hook attached.
  2. Mix approixmately 5-7 minutes, until dough tranforms from shaggy to smooth.
  3. Place dough in a lightly greased plastic bowl or dough bucket, and allow to rise for about an hour. It may or may not double - don't panic.
  4. Turn out onto lightly floured surface and divide into 8 pieces.
  5. Roll each piece into a flat 5-6" circle.
  6. Place the dough rounds on a lightly greased baking sheet while you preheat your oven to 500°F.
  7. Place the baking sheet on the lowest rack in your oven, and bake the pitas for 5 minutes; they should puff up.
  8. Transfer the baking sheet to your oven's middle-to-top rack and bake for an additional 2 minutes, or until the pitas have browned.
  9. Remove the pitas from the oven, wrap them in a clean dishtowel (this keeps them soft), and repeat with the remaining dough.
Adapted from King Arthur Flour
Adapted from King Arthur Flour
One Punky Mama


  1. Theresa Baichan says

    Oh yes, my veggie cousin introduced this food to us one time during a get together ever since. He would always bring this by when he comes over for game night as his appetizer cause the rest of us are meat lovers. Thanks for sharing this idea and I will try out this recipe as I am always looking for healthier recipes to make for me and my family.

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