Hummus is something I’ve been making since college. It’s so much cheaper (and not much more difficult) to make it yourself instead of buying it. The following hummus recipe is based on one from a roommate’s mom, who is Greek I believe.
I didn’t try making my own pitas until I moved to Laos, where there aren’t any. I found that making pitas takes about as much skill as making any other bread, but the baking part takes longer because they take up a lot of room spread out in the oven. I was amazed that pita bread makes its own pocket if it’s rolled out right and baked at the right temperature. About 1/3 of mine usually end up without a pocket, but that’s okay because they’re mostly for dipping in hummus anyway. Here’s the pita recipe that I use.
- 1 C dry garbanzo beans (2 1/2 C cooked or canned)
- 2-4 T tahini
- 2-4 garlic cloves (minced)
- 2 t salt
- 2 T olive oil
- 1/4 C lime (or lemon) juice
- 1/2 C water
- Soak the garbanzo beans overnight and then cook until soft. Boil for 2 hours or pressure cook for 30 minutes.
- Blend all the ingredients together until smooth.