21 October 2020

Hummus and pita bread


Great classic of Lebanese food, hummus and pita bread are also the stars of dinner aperitif… And even if reunions are limited in terms of people, they must not be limited in terms of tastes…



  • 250g (8 oz) of chickpeas
  • 2 tbsp of tahini
    (sesame puree)
  • 1 pinch of fleur de sel
  • 1/2 Lemon
  • 2 tbsp of olive oil
    (or sesame oil)
  • 2 garlic cloves
  • 1 tsp of paprika and 1 tsp of cumin
  • Flat-leaf parsley


For 8 pita breads

  • 350g (12 oz) of flour
  • 1 tsp of salt
  • 7g of baker’s yeast
  • 230ml of water
  • 1 sugar cube
  • Olive oil

For a faster preparation of the recipe, you may use canned chickpeas. But it’s important to take the time to remove the clear skin of the chickpeas. It comes out easily when you roll the chickpea between the fingers. Also set aside the chickpeas’ juice, in order to obtain the perfect firmness of the hummus.

Blend the chickpeas with the tahini, the Fleur de sel, the lemon juice, the oil, the garlic cloves, the paprika, and the cumin. Mix until a smooth and creamy texture. If the hummus is too thick, add a little bit of chickpeas’ juice. You can also add more lemon juice according to your taste.

Set aside in the fridge.

Prepare the pita bread.

In a cup, mix the baker’s yeast with the sugar cube and a little bit of the water. Wait for ¼ hour.

In a large bowl, pour the flour with the salt, and add the yeast and the rest of the water. Mix and knead a few minutes on a floured working plan until the dough is smooth. Form a ball, oil it with olive oil and allow it to rest at least one hour under a clean towel. Then knead again and cut the dough in eight pieces.

Flatten every piece in the shape of a disc (diameter about 15 cm (6 in)).

Then cook them in a frying pan, with a little bit of olive oil. Wait until there are bubbles coming out at the surface before return them for the first time, then cook both sides for a few minutes, until golden brown.

Enjoy the pita bread lukewarm.

At serving time, sprinkle the hummus with a little bit of paprika and cumin, and add a drizzle of olive oil (or sesame oil), and some chopped flat-leaf parsley.

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