Inspired by Amy of Runs with Spatula, I decided a few weeks ago to try making hummus again. To round the meal out, I made mujadara (a lentil and rice dish) and homemade pita.
It turned out pretty well. I'm starting to realize that when I compare my versions of certain dishes with the ones I get from stores and restaurants, they're disappointing, but if I approach them as a new and different food, they can still be good. This happened with the mujadara - it didn't taste like what I get from Aladdin's or Sultan's, but Chris doesn't remember those versions and thought mine was perfect.
Recipes after the break -
Whole Wheat Pita
(Adapted from a friend's recipe - makes 6)
- 2 tsp instant dry yeast
- 1 1/4 cups warm water (110 degrees to 115 degrees F)
- 2 teaspoons salt
- 3 cups white whole wheat flour
- A dollop or two of honey
I've seen many hummus recipes; this was a composite.
- 1 can chickpeas, rinsed
- 1-2 cloves garlic, chopped
- 1-2 Tbsp tahini (sesame paste - check the Middle Eastern foods section of your grocery store)
- juice of half a lemon
- 1 Tbsp olive oil
- salt and pepper
I started with this recipe from Desert Candy. I made a half batch, used olive oil instead of butter, short-grain brown instead of long-grain white rice, doubled the spices, and left out the cardamom because I don't have any. Despite the helpful warnings, my rice and lentils got mushy and un-photogenic. If you make this, try the original recipe, not mine. If I get it right, believe me, I'll post.