Hummus with Pitta Breads and Crudites

Another Sunday afternoon in the kitchen, with some very fruitful results.

The moral of the story is that pitta breads are surprisingly easy to make yourself and that home-made hummus is far better than shop bought.

To make 4-6 servings of hummus

1 can chickpeas, drained
2 cloves garlic, peeled
1 tsp cumin
1 tsp cayenne pepper
2 tbsp olive oil
1 tbsp lemon juice
4 tbsp natural yoghurt

Place all ingredients into a mixer or blender and pulse until it reaches the desired consistency


To make 6 small pitta breads

200g plain flour
3/4 teaspoon salt
1g dried active yeast
120ml warm water

1. Mix the flour and salt together in one bowl, and the yeast and warm water in another - stir until the yeast has dissolved.
2. Tip the flour mix into the yeast mix, stir with a wooden spoon then your hand until the dough forms.
3. Leave in the bowl (covered with the other bowl turned upside down) for 10 minutes.
4. Knead by lifting a portion of the dough up at the side, then pressing down into the middle. Rotate the bowl to repeat this around the dough 8 times quickly (should only be around 10 seconds or so) then recover and leave for another 10 minutes.
5. Repeat step 4 five times, after the final time leave for 1 hour to rise.
6. Punch the dough down to release the air, then dust the worktop with flour.
7. Divide the dough into 6 and roll each portion into a ball. Cover with an upturned bowl and leave for 10 minutes. Put the oven on to heat to 250°C or as high as it will go, with baking tray inside.
8. Roll each portion out gently with a rolling pin (should still be 1/2 cm or so thick), recover and leave for 10 minutes. 
9. Place the pittas onto the hot baking tray and bake for 10 minutes or so until puffed up.