Whole Wheat Pita Bread with Hummus and Cucumber
This wholesome recipe brings you the heartiness of whole wheat pita bread paired with the creamy richness of homemade hummus and the refreshing crunch of cucumber. Perfect for a nourishing breakfast or a satisfying mezze platter.
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
The pita bread can be made ahead and stored in an airtight container for up to 3 days or frozen for longer storage. Feel free to add other toppings like olives, cherry tomatoes, or red onion for extra flavor and nutrition. For a gluten-free version, substitute the flours with gluten-free all-purpose flour and ensure the yeast is gluten-free.