Instead of portioning out individual pita breads, this is baked in one big portion and then sliced into strips.
For the Hummus
- Two 15.5 oz. Cans of Chickpeas, drained
- 6 garlic cloves
- 1/2 c. tahini paste
- Juice from 1 lemon
- 1 tsp. lemon zest
- 2 tsp. Kosher salt
- 1 tsp. crushed dried rosemary
- 1/2 tsp. dried dill
- 1 tsp. hot sauce
- 3/4 c. extra-virgin olive oil
- 1-2 ice cubes
- 1 tsp. sesame seeds to garnish
- 1 tsp. dried parsley to garnish
Place all the ingredients into blender or food processor. Blend until everything is combined and it reaches desired smoothness. Chill until service. Garnish with sesame seeds and dried parsley.
For the Pita Bread
- 1 large egg, room temperature
- 1/4 c. sour cream
- 3/4 c. warm water
- 2 tbs. granulated sugar
- 2 packages instant yeast
- 2 oz. salted butter, melted
- 2 3/4 c. All-Purpose flour
- 1 1/2 tbs. Kosher salt
- 1 tbs. dried parsley
- 2 tbs. sesame seeds
- vegetable oil for greasing pan and brushing bread
Preheat the oven to 400 degrees Fahrenheit. In a bowl, combine warm water, sugar, and yeast, allowing mixture to foam. In a mix bowl, beat the egg and sour cream together. Next, and the water and yeast mixture and combine. Lastly, add the melted butter and mix to combine. In a bowl, stir together the flour, salt, and parsley. Add flour a little at a time, scraping bowl after each addition. Knead dough until smooth and elastic. If dough is too sticky, add a little more flour.
Cover dough and let rise about an hour, until doubled in size.
Grease a baking sheet with vegetable oil and sprinkle with 1 tbs. of the sesame seeds. Place dough on baking sheet and gently stretch dough out as evenly as possible. Brush dough with more vegetable oil, and sprinkle with the remaining sesame seeds. Bake for 20-25 minutes. Let cool slightly and then cut into strips to serve.