1 (15 ounce) cans garbanzo beans
1/4 cup tahini (sesame seed paste)
3 TBSP lemon juice
2 small garlic cloves, chopped and pressed
1/2 tsp. ground cumin
Salt and pepper
Drain beans and reserve the liquid when you do so. Blend beans, along with the other ingredients and 1/8 cup of the liquid. Process until the mixture is smooth. Add liquid until the desired consistency is reached. Adjust seasonings along with more cumin, lemon juice, salt and pepper if necessary.
1 1/8 cups warm water (110 degrees F)
1 1/2 tsp. active dry yeast
1 1/2 tsp. white sugar
1 TBSP canola oil
1 tsp. salt
1 cup whole wheat flour
1 1/2 cups all-purpose flour
Dissolve the yeast in the warm water. Stir in the sugar and allow yeast to proof for 5 minutes. Mix in oil, salt and 2 cups of the flour until well combined. Slowly add the last 1/2 cup of flour. Add only enough to make a moderately stiff dough that is just barely not sticky, and knead for about 10 minutes. Put in a lightly oiled bowl, turn once to coat, and cover with a towel to let it rise until double (30-60 minutes). Turn on the oven to 500 F with your pizza stone on the bottom rack, if you don't have a stone you can invert a cookie sheet or use a piece of aluminum foil.
Punch down and divide dough into 8 pieces (I flatted the dough into a disk, then using a pizza cutter, I cut the dough into eight wedges).
Lightly flour counter top and rolling pin (I use then same wooden dowel that I use for tortillas) Roll out each piece into 6 inches wide circles, while sprinkling flour over the dough to keep it from sticking. Be careful to not over work at this point.
Place disks of dough on a floured wax paper, cover with a towel and let rise for 15-30 minutes. Carefully peel dough off wax paper and cook in over 4-5 minutes.
Immediately remove from the oven and wrap in wet towel (this makes them soft). Keep them in the towel until mostly cooled and then transfer to a plastic bag.
These recipes are quick and easy and makes a great snack. Thanks to Rachel for the great Hummus recipe. Thanks to Malisa for the great Pita bread recipe.