Pita with sun-dried tomato hummus
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 434
- Carbohydrates g 55.7
- of which sugars g 9.3
- Protein g 11.2
- Fats g 18.5
- of which saturated fat g 2.64
- Fiber g 6.3
- Sodium mg 1558
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 8 min
- Makes: 4 pieces
- Cost: Average
- Note + 2 h and 40 min. of rising
PRESENTATION
So, when you think of Greek street food, what's the first thing you picture? Probably pita bread, right? It's usually packed with meat, falafel, fresh veggies, and some tzatziki. But here's the deal—this version's got a twist: sun-dried tomato hummus. Really good stuff. This homemade hummus recipe gives you a tangy punch with those sun-dried tomatoes mixing in with the creamy chickpea spread. And here's the thing—add some fresh arugula and a hint of chili, and bam, you've got a flavor explosion! Each bite is a perfect mix of sweetness and a bit of heat, making it a delicious snack that's like summer on a plate—so relaxed and lively. And perfect for sharing with friends.
Whether you're out at a picnic or just chilling on the patio, everyone loves these pita bread pockets loaded with sun-dried tomato hummus. But they're lighter than your usual gyro but still, really, really satisfying. For sure. Plus, they’re gonna stand out at any gathering. The arugula? It adds a fresh crunch, while the hummus keeps it all moist and ready to enjoy.
And listen, if you're on the hunt for a Mediterranean appetizer or just a healthy dip that's different, this one’s a winner. Plus, it's vegan, which is great because it works for almost everyone. This dish shows how food brings people together, mixing Greek traditions with the boldness of sun-dried tomatoes. Serve it up for a quick lunch or pass it around as an easy appetizer. Seriously good. It'll definitely add some fun to your table. The crispy pita edges with that rich, almost sweet hit of tomato in every bite? It's a dish that just stays with you. Reminding you of good times and great flavors.
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INGREDIENTS
- Ingredients for the Pita
- Manitoba flour 1 cup (125 g)
- Type 00 flour 1 cup (125 g)
- Water 0.6 cup (150 g) - warm
- Extra virgin olive oil 1.1 tbsp (15 g)
- Malt 0.25 oz (6 g)
- Fine salt 1 tsp (6 g)
- Brewer's yeast ½ tsp (3 g)
- for brushing
- Extra virgin olive oil to taste
- Water to taste
- for the sun-dried tomato hummus
- Sun-dried tomatoes in oil 5.5 oz (150 g)
- Precooked chickpeas ½ cup (100 g)
- Tahini 0.8 tbsp (12 g)
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Coriander to taste
- Fine salt to taste
- Black pepper to taste
- for filling
- Sun-dried tomatoes in oil 4
- Fresh chili pepper 1 - red
- Arugula to taste
How to prepare Pita with sun-dried tomato hummus
To make the pita with sun-dried tomato hummus, first prepare the dough for the pita: place the dry yeast in a small bowl (alternatively, you can use 9 grams of fresh yeast), add a little warm water 1 and the malt (or sugar) 2, then mix well with a teaspoon to dissolve everything. Pour the remaining warm water into another container, add the salt 3
and the oil 4 and mix well. Now sift the flour into a large bowl, add the water with the yeast 5 and start kneading with your fingertips. Then, without stopping kneading, pour in the water with oil and salt 6 in a thin stream and continue working until you get a well-blended dough.
At this point, transfer the dough to a work surface and shape it into a ball, which should have a nice smooth and elastic texture. Place the formed dough in an oiled bowl, cover with plastic wrap 7 and let it rise in the oven off with the light on for about 2 hours or until it has doubled in size. After the rising time 8, transfer the dough to a lightly floured work surface and divide it into 4 portions each weighing about 3.5 oz. Shape each portion into a ball 9,
then roll it out with a rolling pin until you get sheets about 8 inches in diameter, with a thickness of about 1/16 inch 10. Place the obtained sheets on a baking tray lined with parchment paper, brush them with an emulsion of oil and water 11, cover with plastic wrap 12 and let them rise for at least 40 minutes, again in the oven off with the light on. For more information on preparing Pita, you can consult the recipe on our website.
In the meantime, you can prepare the sun-dried tomato hummus: place the sun-dried tomatoes in a tall, narrow container, add the chickpeas 13, the tahini 14, the coriander previously washed and dried 15,
the oil 16 and the pepper, then blend with an immersion blender 17 until you get a smooth cream. Adjust the hummus with salt, then transfer it to a small bowl 18, cover with plastic wrap in contact, and store it in the refrigerator until use.
After the pita rising time, spray them with a little water and bake them in a preheated static oven at 482°F for 8 minutes on the middle shelf. Meanwhile, wash and finely chop the chili 19 and cut the other sun-dried tomatoes into strips 20. When the pita is cooked 21, you can fill them with the ingredients you have prepared:
spread a generous amount of hummus on each pita 22, add a tuft of arugula, previously washed and dried, some sun-dried tomato strips, and a pinch of fresh chili 23: fold it in half and enjoy your pita with sun-dried tomato hummus immediately 24!