Let’s play 20 questions:
Q1. What happens when you try to blend chickpeas in a blender?
A. They get stuck on the sides of the blender.
Q2. What do you do to get them down so you can puree them?
A. You open the top of the blender while it’s running and you scrape down the sides with a metal spoon.
Q3. Does that work?
A. Yes, surprisingly, it does.
Q4. Doesn’t the chickpeas fly out?
A. No, they don’t. Not unless you accidentally poke the whirling blade with your spoon.
A. 😀 I’m ok.
Q6. So what happened?
A. My kitchen got a makeover…I got ceiling art!
Q7. Uh, so what do you do to prevent that?
A. Don’t touch the blade while it’s on! Or use a food processor.
No…that wasn’t me. I would never put hummus on the ceiling. That was somebody else. I did, however, have fresh, homemade pita and hummus yesterday. I love hummus…garlicky, creaming goodness.
And watching pitas puff like balloons in the oven is so much fun!
You should try one day. 🙂
Just use a food processor.
makes about 1 1/4 cups
1 1/2 c. canned chickpeas, drained, but reserve the liquid
2 Tbsp. tahini (substitute smooth peanutbutter in a pinch!)
4 cloves garlic
1 Tbsp. toasted sesame oil (available at most Asian groceries)
1/8 tsp. ground cumin
2 Tbsp. lemon juice
olive oil, to drizzle on top
1. Add all ingredients except for the olive oil to the food processor.
2. Puree until smooth.
3. Drizzle with olive oil and serve with warm pitas.
makes 6 small
3/4 c. warm water
1 tsp. yeast
1 3/4 c. all purpose flour (I sneaked in 1/4 c. whole wheat)
1/2 tsp. salt
1/2 tsp. sugar
1 tsp. olive oil
1. Add yeast to warm water in a large bowl and let stand for a couple minutes.
2. Add the salt, sugar, oil, and 1 1/2 c. flour. Mix until smooth.
3. Gradually knead in the last 1/4 c. of flour until you get a smooth, elastic ball, about 5-7 minutes.
4. Cover, and let rise in a warm place until doubled, about 1 hour.
5. Divide the dough into 6 portions and form each into a ball. Let rest 10 minutes. Crank up your oven as high as it can go, mine’s 500 degrees F. Put a cookie sheet upside down in the middle.
6. Roll out each ball on a floured surface until 1/8 inch thick. If too thick, pitas won’t puff properly.
7. Bake each pita about 3-4 minutes, or until puffed and the very lightest brown.