Hummus and Pita Platter

Hummus Platter and Homemade Pitas
 
1/2 English seedless cucumber
1 small to medium squash
2 large carrots
4 stalks celery
4 or 5 pitas, quartered
Clean and slice all veggies on bias for squash, carrots and cucumber. Cut celery into 2 to 3 inch segments.
Arrange everything on platter around hummus bowl.
 
Hummus
2- 14.5 ounce cans garbanzo beans, drained
tahini paste (you can find it in the international aisle at most groceries)
1-2 lemons
salt to taste
olive oil, enough to create texture you prefer
seasoning of choice, I used The Pampered Chef's Moroccan Rub
2-3 cloves of garlic
 
In food processor, pulse garbanzo beans until fine crumble; scrap down sides.  Through the food chute, add a stream of oil (while processor is spinning) until it starts to be a paste.  Add in a tablespoon of tahini paste and juice of 1 lemon.  Pulse again to combine.  Add in garlic cloves and turn on processor, stream in more oil until hummus is more velvety.  Add spices and salt to taste.  If needed add a little more oil so you have the consistancy you like.  Sorry, it really is a preference thing so measurements are not really there.  I make it by sight and taste.
 
Pita Bread Loaves
 3 cups all-purpose flour
1 1/2 teaspoon salt
1 1/4 cup warm water (~110*)
1 tablespoon honey
2 tablespoon walnut oil or olive oil
 
Combine water, yeast and honey and allow to proof for about 5 to10 minutes.  In mixing bowl or food processor, combine flour, salt and water mixture and mix until combined and add in oil and mix until ball forms.
Allow dough to rest for 90 minutes in warm, dry place. (it should double in size)
Punch down dough and divide into 16 little balls,(don't over work it to roll into ball, just shape into mound) and allow to rest for 20 minutes.  Preheat oven to 425*. If you have a baking stone, preheat it at the same time.
Dust surface with flour and roll first ball to 1/8 in thickness, approx 4 inches in diameter.  Place on warmed cooking stone/sheet and cook for 6 minutes and then turn to cook 6 mins on other side.  They will puff up while baking and deflate as they cool.
I like to cook about 3 to 4 at a time, but you will find what works best for you after a batch or two.

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Angie
Independent Consultant
The Pampered Chef
540-905-7989 (home)
703-398-3977 (cell)
www.pamperedchef.biz/angiearnold