Pita with Sun-Dried Tomato Hummus

I can provide you with the recipe for pita with sun-dried tomato hummus. Here’s how to proceed:

Ingredients

• Pita (ready-made pita bread or ingredients to prepare it from scratch if you prefer)
• 400 g of cooked chickpeas
• 100 g of sun-dried tomatoes in oil
• 1 clove of garlic
• The juice of 1 lemon
• 2 tablespoons of tahini (sesame paste)
• Salt to taste
• Pepper to taste
• Extra virgin olive oil
• A pinch of paprika (optional)
• Chopped fresh parsley for garnish (optional)

Preparation

1. If you’re starting with ready-made pita, just warm it slightly in the oven or on a non-stick pan. If instead you wish to prepare pita bread from scratch, you will need to mix flour, water, yeast, and salt, let it rise, and then bake the dough discs on a hot griddle or in the oven until they puff up.

2. To make the sun-dried tomato hummus, begin by draining the chickpeas and reserving some of the cooking water. Also, drain the sun-dried tomatoes from the oil.

3. In a food processor or with an immersion blender, blend the chickpeas with garlic, sun-dried tomatoes, lemon juice, and tahini. Season with salt and pepper.

4. If the hummus consistency is too thick, add a bit of the reserved chickpea cooking water until the desired creaminess is reached.

5. For an extra touch of flavor, you can drizzle some extra virgin olive oil and sprinkle with paprika.

6. Serve the sun-dried tomato hummus with the warm pita bread, garnished with chopped parsley if you like.

Curiosity

Hummus is a dish originating from the Middle East that has spread to many cultures, each of which has contributed their variations. The version I’ve described includes sun-dried tomatoes, an ingredient that is not traditional in classic hummus. Sun-dried tomatoes add a Mediterranean touch and are widely used in Italian cuisine, both to flavor cold and warm dishes.