Sun-Dried Tomato Hummus Pita with Fresh Arugula

Pita with Sun-Dried Tomato Hummus

Category: Main Dishes
Serves: 4

Ingredients:

Instructions:

1. Prepare the Pita Dough:

   • Start by activating the yeast: Place the active dry yeast in a small bowl and add a small amount of lukewarm water. Stir it gently with a spoon and let it dissolve. If you’re using fresh yeast, you can substitute 9g of fresh yeast.
   • In a separate container, pour the remaining lukewarm water, add the fine salt, and 15g of extra virgin olive oil. Stir well until the salt dissolves.
   • Add the flour mixture (Manitoba and all-purpose flour) to the water and oil mixture. Knead the dough for about 10 minutes until you achieve a smooth and elastic ball of dough. The dough should feel soft and slightly springy to the touch.
   • Place the dough in an oiled bowl and cover with plastic wrap or a damp cloth. Let it rise for about 1-2 hours, or until it has doubled in size.

2. Divide and Shape the Pita:

   • Once the dough has risen, transfer it to a lightly floured work surface. Divide the dough into 4 equal portions, each weighing around 100g. Shape each portion into a small ball.
   • Roll out each ball with a rolling pin into a round flatbread shape, approximately 20 cm in diameter, and about 2 mm thick.
   • Place the pita dough on a baking sheet lined with parchment paper. Brush the tops with a mixture of olive oil and a splash of water. Cover the dough with plastic wrap and set aside to rest while you prepare the hummus.

3. Prepare the Sun-Dried Tomato Hummus:

   • For the hummus, combine the sun-dried tomatoes, cooked chickpeas, tahini, fresh coriander, and extra virgin olive oil in a tall, narrow container.
   • Using an immersion blender or food processor, blend the mixture until smooth. Add water if needed to adjust the consistency. Season with salt and black pepper to taste.
   • Once blended, transfer the hummus to an airtight container and refrigerate until you’re ready to serve.

4. Bake the Pita:

   • Preheat your oven to 250°C (482°F) with the fan off (static heat).
   • After the dough has rested, lightly mist the pita rounds with a little water to help them puff up during baking.
   • Bake the pita in the preheated oven for 8 minutes, or until they are lightly golden and puffed up. Make sure they don’t overbake or become too crispy, as they should remain soft and chewy.

5. Assemble the Pita:

   • Once the pita is baked, carefully remove them from the oven.
   • Spread a generous layer of the sun-dried tomato hummus on each pita while they are still warm.
   • Garnish with a handful of fresh arugula, a few strips of sun-dried tomatoes, and a pinch of freshly chopped chili pepper for a bit of heat. Season with additional salt and pepper, if desired.

6. Serve and Enjoy:

   • Serve the pita with hummus immediately while the pita is warm. These make a great light meal or appetizer, and they pair wonderfully with a cold drink of your choice.

Enjoy this delightful and vibrant pita with the creamy, savory flavors of sun-dried tomato hummus. It’s perfect for a casual meal with friends or a delicious snack any time of the day!

Notes:

• You can also add other garnishes like olives, roasted peppers, or a drizzle of olive oil for extra flavor.
• For a more authentic texture, you can try cooking the pita on a hot griddle or skillet instead of baking them. Just make sure the heat is high enough to allow them to puff up properly.

This recipe combines the rich, tangy flavors of sun-dried tomatoes with the creamy texture of tahini, making for a satisfying and nutritious meal. Enjoy!