These tangible Homemade Hummus & Pita Bread recipes together make an unstoppable team. You’ll never go back to store bought again!
Ingredients & Equipment Needed For This Recipe
Ingredients:
Hummus
- Garbanzo Beans– As far as the brand you use that is completely up to you. I found no difference in brands to be honest!
- Tahini Paste– This took me SOO long to find at the store but I finally did. There are a ton of other uses for tahini paste besides hummus.
- Lemon Juice– Fresh or bottled
- Kosher Salt
- Garlic Cloves– For my particular batch I used homemade roasted garlic but you can use raw as well. If you’re not a huge garlic person you can omit all together.
- Olive Oil– The better the quality olive oil the better the product. Again for my batch I used the garlic oil I roasted the garlic in (delish!)
- Ice Cubes– I get a few ready as you never really know how many you need until you’re making the hummus!
Pita Bread
- All-Purpose Flour
- Active Dry Yeast
- Kosher Salt
- Olive Oil
- Warm Water
Equipment:
- Set of Measuring Cups & Spoons OR Digital Kitchen Scale if using metric
- Stand Mixer* Optional – Mixing together the pita dough
- Blender or Food Processor– For blending all the ingredients of the hummus together for a smooth creamy texture
- Cast-Iron or Non-Stick Pan– Cooking the pitas
- Spatula– Flipping the pitas
My Kinda Professional Tips For Homemade Hummus & Pita Bread
- While having a stand mixer makes dough making easier, this dough can be made by hand with some light kneading.
- Letting the pita dough rest in the fridge at least 6-12 hours. This will make the flavor so much more delicious. You can make the dough in the morning and bake for dinnertime or a snack later!
- Pull the dough out 1 hour before you want to use. This will result in the “puff” you want in the pita dough.
- Char=flavor. Don’t be afraid to get a little bit of a burn to the pitas!
- You can use pretty much any brand of garbanzo beans as long as you make sure to hull the shells. This takes some time but will result in an ultra-creamy hummus.
- Use small amounts of crushed ice cubes, not big ones, a little bit at a time OR use the aquafaba (liquid from the can), 1 Tablespoon at a time until desired consistency achieved.
- Roasted garlic adds a different level of flavor. Some other flavors include: roasted red pepper, pesto, or even basic. Play around with what flavors you like, after all it is your hummus!
- Pitas will keep in zipper bag for up to 3 days, but can be cut & toasted for chips!
- Hummus will keep in a closed container for up to 7 days! If a crust develops or the hummus separates, just give it a stir and add some olive or garlic oil before enjoying.
Homemade Hummus & Pita Bread
These tangible Homemade Hummus & Pita Bread recipes together make an unstoppable team. You'll never go back to store bought again!
Equipment
- Set of Measuring Cups & Spoons OR Digital Kitchen Scale if using metric
- Stand Mixer* Optional
- Blender or Food Processor
- Cast-Iron or Non-Stick Pan
- Spatula
Ingredients
Pita Bread Dough
- 1 Cup All-Purpose Flour (340 g)
- 1 pkg Active Dry Yeast (7 g)
- 1 Tbl Kosher Salt (10 g)
- 1 Tbl Olive Oil (10 ml)
- 3/4 Cup Warm Water (180 ml)
Roasted Garlic Hummus
- 1 (15-16oz) Can Garbanzo Beans
- 1/4 Cup Tahini Paste (40 ml)
- 1 tsp Lemon Juice
- 1 tsp Kosher Salt
- 2-4 cloves Roasted or Raw Garlic
- 1/4 Cup Olive Oil
- Ice Cubes
Instructions
Pita Bread Dough
- Place all of the ingredients in the bowl of the mixer with the dough hook attachment. Mix on medium speed for 10 minutes, periodically checking the ensure that the dough is mixing and not stuck on the hook.
- Once the dough is finished mixing, place into a well sprayed container with a lid with extra room because the dough will rise quite a bit. Rest dough in the fridge for 6-24 hours. The longer the dough sits, the better its flavor.
- When you are ready to make the pitas, take the dough from the fridge and weigh out to two ounces pieces or divide into 10 equal parts if you don't have a kitchen scale.
- Boule or shape to a ball and cover with plastic wrap or damp towel for one hour to let rise on the counter.
- When ready to cook, completely cover the pita in flour (this will help it not stick to the work surface). Roll to about a 3-4” round circle and about 1/8” thick.
- In either a cast iron pan or a flat NOT nonstick pan (this will help the “burn” affect). Let the pan get hot on medium heat, a little smoke is okay. Add the rolled pita and let cook for about 1-2 minutes, until the sides start to bubble and puff up.
- At this point flip the dough over. Continue to cook until the whole piece of dough puffs up with steam. Can flip another time for a more cooked/charred side.
- Can enjoy immediately or will keep in a sealable bag for up to 3 days.
Roasted Garlic Hummus
- Begin by draining the can of chickpeas and reserving the liquid (if desired) for other purposes. (for example: my Candied Cinnamon Pecans)
- Hull the entire can of chickpeas by gently pressing the side of the bean and the outer shell should just pop off.
- Place all other ingredients except for the ice cubes in either a blender or food processor. Mix until creamy.
- Add small amounts of the crushed ice cubes until dispersed and add more if desired. Can also add about 1 tablespoon of the chickpea liquid (aquafaba) for an ultra-creamy texture.
- Place into a close-able container and keep in the fridge for up to one week.
Notes
1 Serving= 1 pita & 2 Tbl hummus
Did You Make This Recipe?
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That first photo drew me in! I need to try this ASAP!
You’re too kind! 🤗 I make it ALL the time!