Good Evening #foodfightfriday chefs, I am the late freight again. It is so hard trying to figure out what to cook up for this awesome kitchen. I wanted to cook something that I (paleo) or my husband (vegan), could eat. This time it is a cross between paleo and vegan.
I had two cans of garbanzos in my pantry and decided to make some hummus. I had already been looking at pita bread recipes so all I had to do was find a recipe for the hummus. When I found the recipe I had everything but tahini. First I had to find out what tahini was made of and what I could substitute for it. I found a recipe for sun seed butter made out of sunflower seed...those I had. This was the first time that I have attempted to make hummus and pita bread.
Here is the recipe for the hummus: https://themodernproper.com/posts/classic-creamy-hummus
Classic Creamy Hummus
Serves 10
INGREDIENTS:
2 15 oz cans chickpeas, drained with liquid reserved
2/4 cup (or more) reserved chickpea liquid
2/3 cup tahini I used sun butter
3 tbsp olive oil + more for serving
1/3 lemon juice
1 zest of lemon - omitted
2 garlic cloves, peeled and smashed
1/2-1tsp sea salt
flat leaf parsley (optional)
paprika for serving (optional)
za’atar for serving (optional)
A variety of seasonal vegetables for serving
Toasted pita bread for serving
INSTRUCTIONS:
Add all ingredients to a high powered blender. A standard blender will not achieve desired consistency. If you do not have a high powered blender a food processor can be used. However, if a food processor is used all chickpea skins will need to be removed or you will end up with dry grainy hummus. (No Good).
Once all ingredients are added, start to blend on at a low speed until ingredients are mixed together. Slowly increase the speed, and blend on high for 5 minutes until smooth and creamy. You may need to use your tamper. If the hummus appears to be too dry and isn’t blending nicely, add more reserved chickpea liquid 1 tbsp at a time. A little bit will go a long way.
For the tahini substitute I made the sun butter by grinding sunflower seeds in my Veggie Bullet for about 15 minutes until smooth. Half way through, I added a teaspoon of sesame seed oil.
Here is the recipe for the Pita Bread: https://paleogrubs.com/pita-bread
INGREDIENTS:
1/3 cup arrowroot flour
1/3 cup coconut flour
1/4 tsp baking soda
3 tbsp olive oil
3 tbsp water
1 tsp apple cider vinegar
1 egg or Flax seed egg
INSTRUCTION: Place a large pizza stone on the lower oven rack and preheat the oven and stone to 350°F.
In a bowl combine the coconut flour, arrowroot flour and baking soda.
In another bowl place the egg, olive oil, water and apple cider vinegar.
Slowly add the wet ingredients into the dry ingredients and mix until combine.
Divide the dough into two balls.
Place a ball of dough between two pieces of parchment paper and using a rolling pin, roll out to a flatten 6 inch round.
Carefully remove the top piece of parchment paper.
Transfer the dough, still on the bottom sheet of parchment to the pizza stone.
Bake for 10-12 minutes.
Repeat the process with remaining ball.
Cool the pita bread completely on wire rack, then cut each pita bread in half.
Using a sharp knife, carefully slice each half to form pockets.
Fill with your favorite sandwich filling and serve.
The Hummus came out pretty good and the toasted pita bread was right on time.
