Whole Wheat Pita Bread with Hummus and Cucumber: A Nutritious Delight
Welcome to a delightful journey through the flavors of the Mediterranean with our Whole Wheat Pita Bread with Hummus and Cucumber. This recipe is not just a meal; it’s a wholesome experience that brings together the rustic goodness of whole wheat, the creamy richness of homemade hummus, and the refreshing crunch of cucumber. It’s perfect for those seeking a nourishing breakfast option or a satisfying addition to their mezze platter.
Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is designed to guide you through creating a dish that’s as nutritious as it is delicious. So, let’s embark on this culinary adventure and bring a taste of the Mediterranean right into your home.
The Story Behind the Recipe
The inspiration for this Whole Wheat Pita Bread with Hummus and Cucumber comes from the heart of the Mediterranean, where simple ingredients are transformed into extraordinary meals. The pita bread, a staple in Middle Eastern cuisine, has its origins dating back to around 2500 BC. Traditionally, pita is made with white flour, but our version uses whole wheat for an added health benefit, reflecting the modern desire for whole grain alternatives.
Hummus, a Levantine and Egyptian food spread, has been enjoyed in the region for centuries. Its creamy texture and rich flavor profile have made it a global favorite. In this recipe, we pay homage to its traditional roots while adding our own twist. The cucumber, with its crisp and hydrating qualities, is reminiscent of the refreshing salads often found in Greek and Turkish cuisine, providing a cool contrast to the warm pita and rich hummus.
By combining these elements, we create a dish that is not only rooted in tradition but also caters to contemporary tastes and nutritional needs. This recipe is a celebration of the diversity and health-conscious approach of Mediterranean culinary practices.
Perfecting the Method
Creating the perfect Whole Wheat Pita Bread is both an art and a science. The key to achieving the signature puff, which creates the pocket in the pita, lies in the combination of a hot oven and properly rolled dough. When rolling out your dough, aim for an even thickness to ensure uniform cooking and puffing. A preheated baking stone or inverted baking sheet will mimic the conditions of a traditional brick oven, giving you that authentic texture and taste.
For the Homemade Hummus, achieving the right consistency and flavor balance is crucial. Begin by blending the chickpeas and tahini to a smooth paste before adding the other ingredients. This ensures a silky texture. Don’t be afraid to adjust the amount of lemon juice or garlic to suit your taste, and always blend the hummus until it’s absolutely smooth for that restaurant-quality finish.
When assembling the dish, spread the hummus generously but evenly on the pita bread. This creates a perfect bed for the cucumber slices and ensures every bite is flavorful. Remember, the garnish is not just for looks; a sprinkle of paprika and fresh parsley can elevate the taste and add a pop of color to your dish.
Variations to Explore
Za’atar Spiced Pita
For a fragrant twist, sprinkle your pita bread with za’atar before baking. This Middle Eastern spice blend, typically containing thyme, oregano, marjoram, sesame seeds, and sumac, will infuse your pita with aromatic flavors reminiscent of Lebanese cuisine.
Roasted Red Pepper Hummus
Enhance your hummus by blending in roasted red peppers. This adds a sweet, smoky flavor and a vibrant color to the dish, offering a nod to the Spanish tapas tradition of incorporating roasted vegetables into their spreads.
Herbed Cucumber Topping
Infuse your cucumber topping with herbs like dill or mint. This variation pays tribute to Greek tzatziki and adds a refreshing layer of flavor that pairs beautifully with the creamy hummus.
Substitutions for Dietary Needs
Understanding the need for dietary flexibility, here are some substitutions you can make to tailor the recipe to your needs:
Gluten-Free Pita
For those with gluten sensitivities, replace the whole wheat and all-purpose flours with a gluten-free flour blend. Ensure that the blend is suitable for yeast-based recipes to achieve the desired texture.
Tahini-Free Hummus
If you’re allergic to sesame seeds, you can substitute tahini with Greek yogurt or a seed butter like sunflower seed butter. This will maintain the creaminess of the hummus while catering to your dietary restrictions.
Low-Sodium Option
To reduce the sodium content, use low-sodium chickpeas and minimize the added salt. You can also enhance the flavor with additional lemon juice, garlic, or herbs instead of relying on salt.
Frequently Asked Questions
| Question | Answer |
|---|---|
| Can I make the pita bread without a baking stone? | Yes, you can use an inverted baking sheet or a cast-iron skillet as an alternative to a baking stone. |
| How long can I store the homemade hummus? | Hummus can be stored in the refrigerator in an airtight container for up to one week. |
| Can I freeze the pita bread? | Yes, pita bread can be frozen for up to three months. Thaw and reheat in the oven or on a skillet before serving. |
| Is this recipe vegan? | Yes, this recipe is vegan as long as you stick to the original ingredients listed. |
| Can I add other toppings to the pita and hummus? | Absolutely! Feel free to add olives, cherry tomatoes, red onion, or even feta cheese for extra flavor. |
Whole Wheat Pita Bread with Hummus and Cucumber
Equipment
- Large mixing bowl
- Rolling Pin
- Baking stone or baking sheet
- Food processor
- Kitchen towel
Ingredients
Whole Wheat Pita Bread
- 2 cups whole wheat flour 240 grams
- 1 cup all-purpose flour 120 grams
- 1 packet instant yeast 7 grams or 2 1/4 teaspoons
- 1 tsp salt 5 grams
- 1 tbsp olive oil 15 ml
- 1 cup warm water 240 ml
Homemade Hummus
- 1 can chickpeas drained and rinsed, 15 ounces or 425 grams
- 2 cloves garlic
- 2 tbsp tahini 30 ml
- 1 lemon, juiced about 3 tablespoons or 45 ml
- 2 tbsp olive oil 30 ml
- Salt to taste
Topping
- 1 medium cucumber, thinly sliced
- A pinch paprika optional for garnish
- Fresh parsley, chopped optional for garnish
Instructions
- In a large mixing bowl, combine the whole wheat flour, all-purpose flour, instant yeast, and salt.
- Add the olive oil and warm water to the dry ingredients and mix until a dough forms.
- Knead the dough on a floured surface for about 5-7 minutes, until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
- Preheat your oven to 475°F (245°C) and place a baking stone or inverted baking sheet inside to heat.
- Punch down the dough and divide it into 6 equal portions. Roll each portion into a ball and then flatten into a disc.
- Roll each disc into a circle about 1/4 inch thick.
- Place the rolled-out pitas onto the preheated baking stone or sheet and bake for 4-5 minutes, or until they puff up.
- Remove the pitas from the oven and wrap them in a clean towel to keep them soft.
- In a food processor, combine the chickpeas, garlic, tahini, lemon juice, and olive oil.
- Blend until smooth, adding a little water if necessary to reach the desired consistency.
- Season with salt to taste.
- Spread a generous amount of hummus on each pita.
- Top with cucumber slices and garnish with paprika and parsley if desired.
- Serve immediately or store the pita and hummus separately in airtight containers in the refrigerator.
Notes
