Pete with hummus

In this recipe, I will tell you how to make pita - a lean cake with a pocket and a filling for the pita - hummus, a sauce of pea paste. Hummus is made from boiled ground chicken peas (chickpeas), but not everyone has the opportunity to purchase chickpeas in our latitudes, so I suggest replacing it with regular peas. The taste, of course, is somewhat different, but the principle is the same.

Add mashed sesame paste (tahini), fresh lemon juice, olive oil, garlic to the mashed and steamed peas to taste. The resulting sweet paste is hummus, I met his recipes from green peas and even from canned beans, but ordinary peas are still the closest relative of chickpeas.

Preparation time: 12 hours
Cooking time: 2 hours

Ingredients for the hummus pita

For pitas:

230 g of wheat flour;
120 ml of warm water;
8 g of pressed yeast;
3 g of sugar;
15 ml of olive oil.

For hummus:

200 g peeled peas;
50 g sesame;
1 \ 2 lemon;
1-2 cloves of garlic;
25 ml of olive oil;
3 g ground red paprika.

Cooking pita with hummus

Making hummus

We wash the peas with running water several times (until the water is clear), soak them in cold water (2 liters) for 8-12 hours, usually I leave it overnight. Then we pour out the water, rinse it again, pour 1.2 l of cold water into a saucepan with a thick bottom, pour the peas back, cook on low heat for 1 hour 30 minutes, do not add salt. When the finished pea spreads easily between your fingers, you can remove the pan from the heat.

Throw the peas back into a fine sieve, let the liquid drain. Grind the peas in a blender to form a soft paste, if necessary, add a little broth (if the paste turns out to be very thick).

Add ground paprika and salt to pea paste. Fry the sesame seeds in a pan, cool, grind in a coffee grinder, add the resulting mass to the rest of the ingredients. You can add tahini paste instead of ground sesame.

I also usually add 1-2 teaspoons of whole sesame seeds to a paste to get a different texture.

Squeeze lemon juice, pour 1-2 tablespoons to your liking.

To put the garlic or not, decide for yourself, there are no strict rules in this recipe, for me, so 1-2 cloves are very helpful.

Mix all the ingredients and hummus is ready, it can be stored in the refrigerator for 2-3 days.

Making pitas

To the sifted wheat flour, add yeast diluted in warm water with a pinch of sugar.

Knead dough for about 10 minutes, when it becomes smooth, pour olive oil, cover with a towel and leave at room temperature for 30-40 minutes.

We crush the dough, roll it on a powdered flour board to a thickness of about 5 millimeters. Cut a glass with thin edges round tortillas.

The oven is heated to 250 degrees Celsius. Lay flat cakes on a wire rack, bake on it for 4-5 minutes. For the cakes, be sure to follow, if they stay in the oven for too long, then thin and brittle crackers will turn.