Chef Shiri – Pita Pyramids and Hummus

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Utensils Needed:

Pastry brush

Knife or kitchen scissors

Baking sheet

Colander

Measuring cups and spoons

Blender or food processor

Oven mitts

 

Ingredients:

4 pita bread pockets

¼ cup olive oil

½ teaspoon salt, divided

1 (15-ounce) can garbanzo beans (chickpeas)

1 tablespoon lemon juice

1 tablespoon olive oil

1 clove garlic

½ teaspoon ground cumin

2 drops sesame oil (optional)

1 tablespoon fresh chopped parsley, for garnish (optional)

 

 

 

Let’s Get Started!

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Use the pastry brush to brush both sides of the pita pockets with olive oil. Sprinkle a pinch of salt on each pita.
  3. Use the knife or kitchen scissors to cut each pocket into 4 pyramids (triangular shapes). Place them on the ungreased baking sheet.
  4. Bake pita in oven for 5 to 7 minutes, until they are warmed through. Wear the oven mitts to take the pan out of the oven.
  5. Drain garbanzo beans in the colander. Rinse the beans and drain again.
  6. Place garbanzo beans, lemon juice, olive oil, garlic, cumin, remaining salt, and sesame oil in blender on low speed for 2 minutes, until the mixture is smooth.
  7. Garnish hummus with fresh parsley.
  8. Serve hummus in a bowl with pita pyramids on the side.

 

Serves 4!

 The Pita Pocket 

The “pocket” in pita bread is made by steam. The steam puffs up the dough, and, as the bread cools and flattens, a pocket remains in the middle.

PITA PYRAMIDS and HUMMUS

Chef Shiri Says…

 

Hummus is not only for pita — try it smeared onto a sandwich, baked on fish, or made into a delicious dip to perk up vegetables, chips, or pretzels!

Prayer Pointers from

Buzz the Brachos Bee

When making the berachah Hamotzi on bread, you should place all ten fingers on the bread to represent the ten mitzvot involved in its preparation and the pesukim about the mitzvot that each has ten words.