Beet Hummus with Homemade Pita Bread – Page 2

Step-by-Step Directions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Beets: Wrap the beets in aluminum foil and place them on a baking sheet.
Roast: Roast the beets for 45-60 minutes, or until they are tender when pierced with a fork. Let them cool, then peel and chop them.

Combine Ingredients: In a food processor or blender, combine the roasted beets, chickpeas, tahini, garlic, lemon juice, olive oil, cumin, salt, and pepper.
Blend: Blend until smooth, adding water as needed to achieve the desired consistency.
Adjust Seasoning: Taste and adjust seasoning as needed, adding more salt, lemon juice, or cumin to taste.
Chill: Transfer the hummus to a serving bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Activate the Yeast: In a large mixing bowl, combine the warm water and yeast. Let it sit for 5-10 minutes until frothy.
Make the Dough: Add 2 1/2 cups of flour, salt, and olive oil to the yeast mixture. Stir until a dough forms. If the dough is too sticky, gradually add more flour until it comes together.
Knead: Turn the dough out onto a floured surface and knead for 5-7 minutes, until smooth and elastic.
Let it Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Preheat the Oven: Preheat your oven to 475°F (245°C). If using a baking stone, place it in the oven to heat up.
Shape the Pita: Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball, then roll out each ball into a circle about 1/4 inch thick.
Bake: Place the rolled-out dough onto the hot baking stone or cast iron skillet. Bake for 2-3 minutes, until the pita puffs up and is lightly browned. Flip and bake for another 1-2 minutes on the other side.

Roasting Beets: To speed up roasting, you can cut the beets into smaller pieces before wrapping them in foil.
Consistency: For a smoother hummus, peel the chickpeas by rubbing them between your hands or in a clean kitchen towel.
Make Ahead: Both the hummus and pita bread can be made ahead of time. Store the hummus in the refrigerator for up to 5 days and the pita bread in an airtight container for up to 3 days.
Gluten-Free Option: Use gluten-free flour to make gluten-free pita bread.

Herb-Infused Hummus: Add fresh herbs like cilantro or parsley to the hummus for an herby twist.
Spicy Hummus: Add a pinch of cayenne pepper or a dash of hot sauce for a spicy kick.
Garlic Pita Bread: Brush the pita bread with garlic-infused olive oil before baking for extra flavor.

If you have any leftovers, here’s how to store them:

Hummus: Store the hummus in an airtight container in the refrigerator for up to 5 days.
Pita Bread: Store pita bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap and freeze the pita bread for up to 2 months. Thaw and reheat in a warm oven or toaster.