Mini Pita Bread with Hummus and Baba Ganoush dip
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
- salt
- juice of 2 lemons
- pita bread
- fresh coriander for garnishing
- whole wheat flour- 1 cup
- all purpose flour- 1 cup
- salt-1/2 tsp
- warm water-3/4 cup
- active dry yeast-1/4 tsp
- olive oil-1 tbsp
- for hummus
- all you need is
- garbanzo beans(chole)-1 can{you can use dry chole
- garlic cloves-8-10 {i love the flavor of garlic if you want to use less feel free }
- extra virgin olive oil- 3tbsp
- tahini- 2tbsp {in a blender blend 2 tbsp of sesame seed, add 1 tsp of sesame oil or olive oil, salt and little warm water , blend to make a smooth paste }
- cumin powder-1/4 tsp
- chilli flakes-1/2 tsp
- warm water-approx 1/2 cup
- for baba ganoush
- aubergine-1
- tahini- 2tbsp (recipe in hummus)
- lemon juice- 2tbsp
- garlic-5-6 cloves
- greek or hung yogurt- 2tbsp
- olive oil- 2tsp
- chili flakes-1/2 tsp
- Carbohydrate 79.09222 g
- Cholesterol 0 mg
- Fat 1.53292 g
- Fiber 3.22740006625652 g
- Protein 11.9543 g
- Saturated Fat 0.213112 g
- Serving Size 1 1 recipe (221g)
- Sodium 682.82 mg
- Sugar 75.8648199337435 g
- Trans Fat 0.501448 g
- Calories 374 calories
For Pita BreadPlace all the ingredients in a bowl and knead to form a soft doughKnead the dough for 5-6 minsCover and keep for 2 hoursDivide the dough into 15 equal sized balls and allow the balls to rest for 30 minutesPre heat the oven to 450 degrees FDust and roll each ball to a 5 inch circleBake for 5 mins at 450 degree FFor HummusBlend all the ingredients in a blender till a smooth paste is formedDo not add water all at onceFirst add a little and if you feel the dip is too thick then add moreThe dip will thicken a bit after refrigerating , so make it a little thinner than you would like itRefrigerate the Hummus for a few hours before serving so that the flavors blend wellBefore serving drizzle with EVOO, chili flakes and fresh corianderFor Baba GanoushPrick the aubergine at 5-6 places with a knifeRoast aubergine on stove top from all the sides till it is soft from insideInsert a knife to checkIf the knife gets no resistance while passing through , the aubergine is doneYou can also roast the aubergine in a oven for an hourPeel and chop the fleshIn a blender , add all the ingredients except fresh coriander and blend till smoothAdd little water if requiredDrizzle with olive oil, chili flakes and fresh coriander
