“There’s nothing quite like a fresh bowl of hummus to start your meal. At BoGosto, our classic hummus is a favorite among guests, and we’re excited to share our authentic recipe with you. This simple yet flavorful dip is perfect for serving with pita bread, fresh vegetables, or as part of a mezze platter.”
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1/4 cup well-stirred tahini
- 1 small garlic clove, minced
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1/2 teaspoon ground cumin
- Salt to taste
- 2 to 3 tablespoons water
- Dash of paprika, for serving
- Fresh parsley, chopped, for garnish
Instructions:
- Blend the Ingredients:
- In a food processor, combine the tahini and lemon juice. Process for 1 minute, scrape the sides and bottom of the bowl, then process for 30 seconds more. This extra time helps “whip” the tahini, making the hummus smooth and creamy.
- Add the Chickpeas:
- Add the olive oil, minced garlic, ground cumin, and a pinch of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, and process another 30 seconds or until well blended.
- Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and smooth, 1 to 2 minutes.
- Adjust the Texture:
- With the food processor running, add 2 to 3 tablespoons of water until the hummus reaches your desired consistency.
- Season and Serve:
- Taste for salt and adjust as needed. Transfer the hummus to a serving bowl, drizzle with olive oil, and sprinkle with paprika and fresh parsley.
Pita Bread Recipe
Ingredients:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 1/2 cups warm water (110°F/45°C)
- 1 teaspoon sugar
- 3 1/2 to 4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 tablespoon olive oil
Instructions:
- Activate the Yeast:
- In a large mixing bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for about 5 minutes, until the mixture becomes frothy.
- Mix the Dough:
- Add 3 1/2 cups of flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms. Turn the dough out onto a floured surface and knead for about 5-7 minutes, adding more flour as needed, until the dough is smooth and elastic.
- First Rise:
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Shape the Pitas:
- Preheat your oven to 475°F (245°C) and place a baking stone or an inverted baking sheet on the middle rack. Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball and then flatten into a disk about 1/4 inch thick.
- Second Rise:
- Cover the disks with a damp cloth and let them rest for about 10 minutes.
- Bake the Pitas:
- Carefully place the dough disks onto the preheated baking stone or sheet. Bake for 2-3 minutes, or until the pitas puff up. Flip and bake for another 1-2 minutes, until lightly golden.
- Cool and Serve:
- Remove the pitas from the oven and let them cool slightly on a wire rack. Serve warm with hummus.