#RecipeLab: Sandwich Week 4 – Hummus and Pita

Sandwich Week 4 – Hummus and Pita – A worldwide phenomenon. Hummus presented two ways, and put into simple, quick sandwiches | Check back in the 4th week of every month for new recipes.

Sandwich Week 4 - Hummus and Pita | #RecipeLab | Thorough and Unkempt

Sandwich Week 4:  Before you say “THAT’S NOT A SANDWICH!”, let me say that a sandwich is not just non-specific pieces of bread with non-cultural ingredients. What is a sandwich? A convenient, hand-held, package of fillings in a flour casing of deliciousness. Burgers, soft tacos, Vietnamese bao, stuffed pita – they’re ALL sandwiches.

I’d go so far as to say that wraps are also a variant of sandwiches, with a distinctly different form factor. At the very least, they are cousins.

Anyway, quick recipes for hummus (two ways) and pita bread. Here’s the recipe (serves 3-4).

Pita Bread

ITEM AMOUNT METRIC VALUE NOTES
All purpose flour 2 cups  400g
Olive oil 2-3 tbsp  ~40ml  For softening as well as greasing.
Active Dry Yeast 2 tsp  ~10g
Sugar  1 tsp  ~5g For activating the yeast.
Salt  2 tsp  ~10g
Water  1/2cup  ~125ml Heated to body temperature.

Hummus

ITEM AMOUNT METRIC VALUE NOTES
Chickpeas 2 cups  ~400g  I made a lot more than required.
Sesame Seeds 1/2 cup  ~100g
Olive/Vegetable Oil A lot, both for tahini and hummus
Salt and Pepper 4 tsp  ~20g Adjust to taste.
Garlic 2 big cloves
Lemon 1-2 tbsp  ~15-30ml
Herbs up to choice  Parsley, Basil. Fresh is better.
Optional flavours 1 tsp each  ~5g each  I used honey, sriracha, tomato.

You will also need other sandwich components. I’ve gone for very simple things – diced onions, diced tomatoes, shredded cabbage. Look to the customisations paragraph at the end for suggestions.

Sandwich Week 4 - Hummus and Pita | #RecipeLab | Thorough and Unkempt

Preparation

  • Soak chickpeas in cold water overnight before cooking.
  • Make tahini paste – Cook the sesame seeds for a few seconds to get them toasty but not brown them. Blend to a powder. Then add oil and blend again till smooth. You want roughly 1:4 oil to sesame seeds ratio (1 spoon oil for 4 spoons sesame).

Pita Process

  • Heat the water to body temperature – it requires only about 7 seconds on a high flame on the stove.
  • Mix the yeast and sugar into the water and stir well. Let sit for a few minutes till it foams up.
  • Sift the flour twice. This creates a soft dough and fluffy bread.
  • Add a couple of teaspoons of oil, and a teaspoon of salt to the flour.
  • Add the yeasty water in small batches and bring the flour together with your hands. Repeat until the dough comes together and is smooth (If you have a stand mixer, you already know what you’re doing).
  • Knead the dough until it is soft and elastic. Tuck it in in your hands to make a smooth top, and rub all over with a little oil. Let it sit in a bowl for a couple of hours to puff up.
  • After the dough is ready, preheat an oven to 240°C for 10 minutes. While it is preheating, get your pita rounds ready.
  • Knock back the dough to let out air and work it a little to keep the elasticity. Divide into palm sized parts. Roll out the dough parts into circles, using dry flour to make sure it doesn’t stick.
  • Bake in the hot oven only for 3-4 minutes. It should stay white, become a little puffy, and be soft but firm to the touch.
  • Optionally, cook the bread in a pan over a medium flame for a couple of minutes to brown them and add some more flavour.

Hummus Process

  • Boil the chickpeas for 45 minutes to soften them. Don’t salt the water.
  • Blend the chickpeas with a little water and the tahini paste. Pulse repeatedly until smooth
  • Add chopped parsley / coriander, zest and juice of 1 lemon, salt, pepper, and a few tbsp of oil and continue pulsing.
  • Keep tasting the hummus and add flavours as required.
  • For the two types, I did the following: turmeric and dried oregano, basil, and thyme in one (I didn’t have access to fresh). Sriracha, red chilly powder, tomato puree, and honey in the other.
  • After mixing and blending thoroughly, let the hummus stand. The flavour agents will soak colour into the hummus, giving it a much more pleasant appearance.

Assembly

  • Dice the onions, tomatoes, and cabbage
  • Spread a thick, even layer of hummus on the pita.
  • Add the add-ons, cabbage first, then onion, tomato or both.
  • Fold and stick a toothpick/skewer through both sides of the pita.
  • Alternatively, consider making a cut in the side of the pita and opening out the inner cavity. Stuff your hummus and add-ons into the cavity.

Sandwich Week 4 - Hummus and Pita | #RecipeLab | Thorough and Unkempt

Customisations: Obviously, adding a couple more things really makes for a filling sandwich – falafel of choice helps. I would go for a corn and pea croquettes, or corn, pea, and potato. Or I would defeat the purpose of a vegetarian dish by adding fried chicken, or crispy bacon (like I have below).

You can also flavour your hummus with different flavours – chopped spinach works well. I’d imagine a little banana would do wonders.

Also consider adding fruit – apples and pears have a freshness that would go well with the starchy taste of the chickpeas.

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Yesterday was a rough day, which is why this is late. Sorry about that! :’D

Thank you for checking out #RecipeLab and Sandwich Week 4! If you like this recipe, leave me a comment below telling me about the recipe and your preferences. There are more recipes in Sandwich Week – check back on the Navigation Post Right Here to see the other recipes, or check out the Cooking category in the Library to see what else I have. 🙂