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Charred pita bread and Hummus

Fresh pita bread, served with roasted bell pepper and garlic hummus, and herbed olive oil
Print Recipe
Prep Time 2 hours
Cook Time 15 minutes
Resting time 1 hour
Course Appetizer, Snack
Cuisine Mediterranean, Middle Eastern
Servings 6 people
Calories 400 kcal

Equipment

  • Mixing Bowl
  • Measuring Cups and Spoons
  • Rolling Pin
  • Skillet
  • Baking sheet
  • Blender or Food Processor
  • Knife
  • Cutting board
  • Stand Mixer Optional

Ingredients
  

House-Made Pita Bread

  • 3 cups bread flour
  • 1 instant yeast - 2 1/4 tsp
  • 1 tbsp sugar
  • 1 tsp salt
  • ¾ cup warm water
  • 1½ tbsp olive oil

Roasted Bell Pepper and Garlic Hummus

  • 2 cans chickpeas 15 oz each, drained
  • 2 large red bell peppers
  • 1 small head of garlic
  • ⅓ cup tahini
  • ¼ cup olive oil
  • Juice of 1½ lemons
  • 1 tbsp kosher salt to taste
  • ½ tsp smoked paprika optional
  • Water As Needed

Herbed Olive Oil

  • 3 cups olive oil
  • 1 cup chopped fresh herbs (parsley, oregano, rosemary, thyme) Or, 1/2 cup dried herbs
  • 1 tablespoon salt
  • 1/2 teaspoon red chili flakes
  • 4 garlic cloves minced

Instructions
 

Pita Bread

  • Mix bread ingredients in a stand mixer until the window stage is reached, about 8 minutes.
  • Place in oiled bowl, and cover with plastic wrap or a damp towel
  • Rest in a warm spot until doubled in size, 45 minutes - 1 hour

Divide & Rest

  • Punch down dough and divide into 6-8 equal pieces.
  • Roll each piece into a ball, cover with a towel, and rest 15 minutes

Shape

  • Roll each ball into a 6–7 inch round, about ¼ inch thick.
  • Keep covered so they don’t dry out.

Cook the Pita

  • Heat a cast-iron skillet over medium-high until very hot.
  • Place one pita in the dry pan.
  • Cook on one side until bubbles form, flip, and cook another 30–45 seconds.
  • Remove and wrap in a clean towel to keep soft.
  • Repeat for the rest of the dough

Roasted Pepper and Garlic Hummus

  • Heat oven to 425°F / 220°C.
  • Cut the garlic bulb in half, drizzle oil on top, and wrap in foil.
  • Place whole bell peppers on a baking sheet and roast 20–25 minutes, turning once, until the peppers are blistered and charred, and the garlic is soft.
  • Transfer peppers to a covered bowl for 10 minutes, then peel and remove seeds.
  • Squeeze the garlic out of the bulb; it should be soft and buttery.

Blending

  • In a food processor, add chickpeas, roasted peppers, garlic cloves, tahini, lemon juice, paprika, and salt.
  • Blend until smooth, streaming in olive oil.
  • Add cold water a tablespoon at a time until creamy and light.
  • Taste and adjust seasoning.

Herbed Olive Oil

  • Heat oil in a small saucepan.
  • Add in the fresh or dry herbs, chili flakes, and garlic.
  • Rest for one hour, then strain.
  • Store in the fridge until needed.

To Serve

  • Spoon hummus into a shallow bowl.
  • Swirl the top with the back of a spoon.
  • Drizzle generously with herbed olive oil.
  • Serve grilled pita on the side.

Optional Enhancements:

  • Finish with toasted pine nuts or sesame seeds.
  • Serve with fresh cut vegetables like broccoli florets, bell pepper strips, carrots, or cucumber slices.

Notes

  • To save time, use store-bought pita bread.
  • To enhance the dish, grill the pita bread before serving.
  • Keep the herbed oil in the fridge, and use it within 2 weeks.
  • The hummus makes a great addition to sandwiches.
  • The calorie count is an estimation based on pita size, hummus serving, and how much oil is used.
Keyword Beginner Friendly, Snack, Vegan