Hummus and Fresh Pitas
By: Chef Cindy Gilbert
Made With:
This velvety hummus is elevated with the warm, earthy flavors of Ground Cumin, Ground Coriander, and a hint of Smoked Paprika – McCormick Gourmet™ Collection spices lend a subtle depth that complements the natural nuttiness of chickpeas and rich tahini beautifully. It's a simple, delicious dip that’s ideal for entertaining and everyday snacking.
This velvety hummus is elevated with the warm, earthy flavors of Ground Cumin, Ground Coriander, and a hint of Smoked Paprika – McCormick Gourmet™ Collection spices lend a subtle depth that complements the natural nuttiness of chickpeas and rich tahini beautifully. It's a simple, delicious dip that’s ideal for entertaining and everyday snacking.
Key products
Instructions
Instructions
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For the Hummus, place chickpeas in large bowl. Add enough cold water to cover by about 2 inches. Soak at least 8 hours or overnight.
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Transfer chickpeas to large saucepan. Add enough water to cover chickpeas by about 3 inches. Add onion and bring to boil. Reduce heat, add baking soda and simmer, partially covered, about 45 to 50 minutes or until chickpeas are very tender. Remove from heat; cool slightly. Drain chickpeas, reserving cooking liquid. Reserve 1 cup whole chickpeas for garnish.
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Transfer remaining chickpeas to food processor. Pulse until coarsely chopped. Add 1/2 cup of the reserved chickpea cooking liquid, salt, tahini, lemon juice, cumin, coriander and fresh garlic. Process until smooth. Add additional cooking liquid as needed to reach desired texture.
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For the pitas, place all ingredients in bowl of a stand mixer fitted with dough hook attachment. Knead dough until smooth, then continue to knead about 5 minutes longer to develop gluten. Cover bowl with plastic wrap and allow to rise until double in size, about 1 1/2 hours.
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Once dough has doubled in size, cut into 8 equal portions. Roll each portion into a ball. Cover with damp paper towels and allow to rest and rise 20 minutes. Meanwhile, place large rimmed sheet pan in oven and preheat to 500°F.
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Place dough portions on lightly floured work surface. Roll out dough into circles about 1/4-inch thick. Working in batches, carefully remove sheet pan from oven and place 2 pitas on hot pan.
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Return to oven and bake 2 to 3 minutes. Flip using tongs and bake 2 to 3 minutes longer or until pita puffs up. Remove from oven and place in a bowl lined with a clean kitchen towel. Cover with towel and continue making pitas with remaining dough.
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Serve hummus topped with reserved whole chickpeas, drizzled with olive oil and sprinkled with smoked paprika, if desired. Serve with fresh pita wedges. Store remaining hummus in airtight container in refrigerator up to 1 week. (Makes about 6 cups.)
