Guide
"Schnitz and Drunder": The second prank
by Simon Balissat
Hummus with pita bread
29.4.2020
Translation: machine translated
I always cook from 11am in the livestream on YouTube and Facebook. Today it's hummus with pita bread.
Hummus is a classic from the Middle East. Garlic, sesame paste and olive oil give the chickpea porridge its unique, nutty flavour and creamy consistency. Because it is so good, it is simply served with flatbread and some sour fermented vegetables.
Ingredients
- Chickpeas (soaked overnight)
- Tahini paste
- Garlic
- Lemons
- Flour
- Yeast
- Water
- Olive oil
- Baking powder
Recipe
Pita bread
- 300 grams of flour
- 230 grams of water
- 1 tablespoon of sugar
- 6 grams of salt
- 1 teaspoon of instant yeast
- Mix the ingredients the night before to form a dough and fold the dough in from the side of the bowl every hour.
- 30 minutes before cooking, turn the dough out onto a floured surface and divide into eight pieces. Dust the pieces with flour and place a damp cloth over them
- After 30 minutes, roll out one piece of dough into a round shape and place in a preheated frying pan on a medium-high heat. Bake the pita bread, turning several times. Keep warm in the oven at 80 degrees.
** Hummus **
- Soak 2 cups of dried chickpeas in cold water overnight
- Sauté the soaked chickpeas with a letter of baking powder in a hot pan without fat for three minutes
- Deglaze with water and cook the chickpeas until you can crush them very easily, about 20 to 60 minutes
- Purée 1 dl of fresh lemon juice and the cloves of half a garlic, unpeeled, in a food processor to a thick paste and sieve it so that only the lemon and garlic juice remains.
- Mix the juice with a glass of tahini. Keep adding water until you have a smooth, creamy mixture.
- After cooking, wash the chickpeas thoroughly in a cold water bath and remove any small skins. Put a handful of peas to one side and puree the cold chickpeas with a little water to make a puree.
- Combine the chickpea puree and tahini and stir to make hummus
- In a bowl, drizzle the hummus with plenty of olive oil and garnish with the chickpeas.
Simon Balissat
Teamleader Editorial
Simon.Balissat@digitecgalaxus.chWhen I flew the family nest over 15 years ago, I suddenly had to cook for myself. But it wasn’t long until this necessity became a virtue. Today, rattling those pots and pans is a fundamental part of my life. I’m a true foodie and devour everything from junk food to star-awarded cuisine. Literally. I eat way too fast.
Cooking
Follow topics and stay updated on your areas of interest
Home + Kitchen
Follow topics and stay updated on your areas of interest
Food
Follow topics and stay updated on your areas of interest
