Pita Chips & Hummus
Perhaps I jumped the gun on my last post, seeing how it was my first post of 2015. I just may have rattled some reader’s New Year’s diets. Maybe, just maybe I was a little cruel. Though in my defense, I do specialize in comfort food, and how is ooey gooey cheesy pizza not a comfort food for most of the Western world that doesn’t suffer from celiac or lactose intolerance. Even so, as an apology and an attempt to be more sensitive towards those who wish to improve themselves for the first couple weeks of each new year, I give you something on the lighter side of comfort food.
Pita chips and hummus is one of those kind of dishes you serve alongside of comfort food. Perhaps a Moroccan tagine or a shawarma/gyro/kebab. Then again, it’s great on it’s own as a substitute for greasy potato chips and dip.
Pita is one of those semi-leavened breads that typically have a pocket. For these pita chips, the pocket pita is a must. The dough must be rolled out as thin as possible and baked in an oven as hot as possible. The extreme heat causes the moisture in the dough to turn to steam and when that trapped steam cannot escape, it creates a pocket. That pocket divides the pita in two halves giving you a thin crispy chip.
- 2 ½ cups flour
- 3/4 cup warm water
- 1/4 cup olive oil
- 2 tsp instant yeast
- 1 tsp salt
- 1 tbsp sugar
1. Combine flour, yeast, salt, and sugar in a large bowl.
2. Add water and oil and mix until well combined. Turn out onto a clean work surface and knead for 10 minutes.
3. Place in clean bowl and cover with plastic wrap until doubled in size, about 90 minutes.
4. Place a pizza stone on the lower rack of a cold oven and turn heat on as high as possible (230-250°C for most domestic ovens), with the fan.
5. Punch dough down and scrape out of bowl. Cut into 8 equal pieces.
6. With a rolling pin, roll out each piece into thin circles. The thinner, the better.
7. Place one pita at a time on the pizza stone and cook for 4-5 minutes. The pitas should balloon up and get slightly toasted on the top.
8. Remove pita from oven and place inside a folded dish towel, to trap the steam. Keep cooked pitas well covered while working.
9. After all the pitas have been cooked, keep them wrapped in the dish towel and place them in a plastic bag. This will ensure they stay soft.
1. In a food processor, add all the listed ingredients and blitz on high, until smooth. Taste for seasoning and adjust if necessary. 2. Pour hummus into a serving dish and garnish with olive oil and chopped parsley. Serve at room temperature.
1. In a food processor, add all the listed ingredients and blitz on high, until smooth. Taste for seasoning and adjust if necessary.
2. Pour hummus into a serving dish and garnish with olive oil and chopped parsley. Serve at room temperature.
1. Take as many pitas as you’d like and cut each one into six or eight triangles.
2. For each triangle, separate into two pieces.
3. Place pita chips on a baking sheet, lined with parchment paper and drizzle with olive oil. Be sure to cover both sides of the chips. Sprinkle with flaked sea salt and bake for 10 minutes at 220C.
4. Remove from oven and serve immediately with hummus.