- Soak dried beans overnight with plenty of water. I was using dried garbanzo beans/chick peas for the hummus.
- Put soaked beans in a pot with plenty of water and a pinch of baking soda.
- Boil the beans until they are soft.
If you live somewhere that canned garbanzo beans can be purchased, I highly recommend doing that. Dried beans are cheaper, but I'm not convinced that it's worth the hassle.
Mix all ingredients in a blender or food processor. Add olive oil until the hummus is the consistency you like, and season to taste. It's that easy!
Making the pita bread from scratch was also a lot easier than I expected. It is basically the same as making homemade tortillas, except it's a yeast bread and requires rising time. I'm not sure what makes the pita bread open up inside like it does (to make a pita pocket) but I tested out a few different cooking methods and found one that I think works the best. Oddly enough, it's the same method I use for cooking tortillas.
Pita Bread Recipe
1 tablespoon yeast
1 tablespoon sugar
1/2 cup warm water
4 cups flour
1 1/2 teaspoons salt
1 cup warm water
1 tablespoon olive oil
Mix the yeast, sugar, and 1/2 cup warm water and let rest 10 minutes. Mix salt and 1 cup warm water. Put flour in a mixing bowl and make a well. Add the yeast water and mix. Add the salt water and mix thoroughly. Knead in the oil for 10 minutes. Cover and rise until double (1 1/2 to 2 hours).
Knead for 5 minutes. Divide dough into balls the size of golf balls. Shape into balls, and roll to 3/8 inch thick. Prick each piece of rolled dough with a fork.
Cook on a dry or lightly-oiled griddle for 3 minutes each side. Keep cooked pitas covered with a towel so they don't dry out.