Red Pepper Hummus & Pita Bread

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Red Pepper Hummus

 

1-cup chickpeas

1 red sweet pepper, roasted and the skin removed

2 Tbsp fresh lemon juice

2 Tbsp olive or flax oil

1 or 2 clove of garlic, peeled

 

Directions:

 

Put all of the ingredients in food processor

or blender and blend until smooth.

Store the hummus in a tightly sealed container.

Hummus will keep in the refrigerator for 2 - 3 days.

Serve as a dip with fresh veggies or on pita bread.

 

 

Easy Pita Bread -

 

The evening before you will bake the bread,

 

mix together:

1 1/2 C. Filtered Water (room temp)

1/4 t. baking yeast

 

Let stand 2 minutes and add:

1 C. Organic Whole Wheat Flour

1/3 C. Organic Bread Flour

(or any unbleached organic white flour)

 

Mix vigorously for two minutes. It should look like a thick

pancake batter.

Let sit overnight (at least 7 hours; longer is okay)

at room temperature.

 

In the morning, add:

1 C. Filtered Water

1/4 C. Oil

1 T. Molasses

2 C. Organic Whole Wheat Flour

1 1/2 t. Salt

 

Directions:

 

Mix ingredients together until a dough forms,

then turn onto a lightly floured board

and start kneading

(you can also use a sturdy mixer with a dough hook,

kneading at the lowest speed).

Knead in another 1/4 to 1/2 C. of whole wheat flour,

as needed,

to make a soft but not too sticky dough

(roll a piece of dough into a ball;

it should hold its shape with little sag.

If it droops a lot, it's probably still too sticky).

After 10 to15 minutes of kneading,

form the dough into a ball and let it rest

for 3 to 4 hours.

It should be about doubled in volume after 3 hours.

Pre-heat oven to 500° (or as high as it goes).

When the oven is almost ready,

divide the dough into 8 pieces,

forming each into a smooth ball.

With a rolling pin, roll out each ball

between 1/4 and 1/2 " thick

(to form round discs about 6 to 7 " across).

If you want sesame seeds on top,

sprinkle lightly toasted seeds on the dough half-way

through rolling and roll them in.

Place two pitas on a lightly floured baking sheet.

(To insure bottoms don't burn, double two baking sheets

together.

These are also great baked right on a baking stone,

which should be preheated with the oven.)

 

Let the rolled pita stand 10 to 15 minutes before baking.

Bake for 5 to 7 minutes, once pockets form they should bake

no more than another minute.

Makes 8 pita breads

 

 

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My Special Thought To You:

 

Life Is Not A Race, But A Journey To Be Savored

Each Step Of The Way!!