By Aishwarya Sahasrabudhe
August 4, 2023
Hummus and pita, a tasty, earthy pairing from west Asian cuisine is a delectable appetizer at any dinner party. Here are some tips to make a perfect hummus and pita plate to take your snack game up a notch.
Instead of using store bought or canned chickpeas or chana, soak the legume overnight in water before boiling to make it soft and mushy. This will yield a smooth hummus bowl.
Generously use good quality virgin olive oil while making hummus for a creamy texture. Glug a little during the blitzing process and drizzle some as a garnish too!
When you squeeze lime juice into the hummus, taste the dish and add an extra dash for an elevated zing. That extra lime juice will highlight the flavours of the hummus.
When you are blitzing chickpeas, make sure you use the water the legumes were boiled in for adjusting consistency so that the taste from the aquafaba seeps into the hummus.
If you are making pita bread at home, make sure you roll it only up to a quarter inch in thickness so that it quickly puffs up at the centre when cooked without turning to rigid.
Pita can tend to dry out when it is brought out of the oven so make sure you wrap the flatbread in a towel to trap in enough moisture that will keep the pita from drying out.
After bringing the pita out of the oven, roast it for a few moments on a cast iron skillet so that it acquires a brownish hue without burning or overbaking.
Once pitas are rolled, flip them before popping into the oven to distribute air evenly and to make sure that all your flatbreads puff up evenly.