If you’re feeling peckish, then this super simple 2-in-1 recipe for creamy homemade hummus on sourdough pita pancakes might just be what you need. This high quality hummus upgrades your generic store-bought spread, and the best part is you can decide exactly what goes into it. So spare the waste of plastic-packaging and don’t throw out your leftover mature sourdough starter. Combine them to make a delicious, healthy snack. No sourdough starter? No worries: this ingredient, like tahini paste, is optional.
The multi-fold benefits of this recipe: environment, health, shopping local
- Zero plastic
- Zero to minimal waste
- Complete control over the ingredients
- Guaranteed healthy and organic
- Fewer ingredients makes for a more affordable dish
- 1 shop stop at our Amsterdam-based shop Little Plant Pantry for all your ingredients
- Supports a small local business focusing on ethical consumerism and sustainability
- Supports the dozens of small business owners and artisans working with Little Plant Pantry
- Avid bread lovers can repurpose their mature sourdough starter
- Frying pan (or pot or oven)
- Food processor (or blender or masher)
- Spatula (or spoon)
- Kitchen scale
- 250g cooked chickpeas
- 13g garlic powder
- 30mL or 2 tablespoons extra-virgin Greek olive oil
- 1/2 teaspoon ground cumin
- 40mL water
- Sea salt to taste
- Optional: 60mL tahini, 1 large lemon for 60mL of lemon juice, fresh garlic from the market, spices & herbs for serving.
- Leftover sourdough starter
- Optional: 250g bread flour, approximately
- Water for consistency
- Sea salt to taste
- Any oil to fry
- Option 1, overnight soak: Soak your chickpeas in cold water overnight, or for at least 8 hours. As they soak, the chickpeas will expand and grow in size, so make sure your bowl or pot is large enough.
- Option 2, quick soak: Alternatively, some recipes will advocate for a quick soak, leaving the chickpeas to soak for 1 hour only.
- Rinse: Rinse your chickpeas thoroughly before cooking.
- Cook: Add fresh water and your chickpeas to a pot, and allow to cook for 45 minutes to 1 hour.
- Blend: Add your chickpeas, garlic, extra-virgin olive oil, cumin, and water to your blender or food processor. Alternatively, you can mash your chickpeas with a potato masher in a large bowl, slowly incorporating the other ingredients.
- Salt to taste, and add herbs or spices of your choice to serve.
- Optional: Add tahini and lemon juice to the mix for a tangier taste, and substitute garlic powder for fresh garlic.
- Optional: add any leftover mature starter from your sourdough starter to a bowl, or directly to your oiled frying pan.
- Mix: For a less tangy taste, combine sourdough starter, bread flour, and water to create a pita mixture with a pancake batter consistency. The ratio is 1 part starter, 1 part bread flour, and 2 parts water; or you can experiment!
- Fry: Add some oil to a pan or pot. When heated, add 2 tablespoons of the sourdough or pita mixture to the pan and form a small disc. Fry until golden brown on both sides.
- Top with hummus: Spread your organic creamy homemade hummus on your sourdough pita, and dig in!
Pro tips on texture and smoothness: Don’t worry if your mixture has bits and pieces in it, not all hummus is smooth, and the grainy type has a delicious taste too! Be wary of adding too much oil to your hummus when blending in an attempt to smoothen out your mixture. This might actually prevent it from becoming smooth and will leave with you with a fragmented looking hummus. Instead, opt to add more water and blend on a low setting for a smoother hummus. For added smoothness, peel your cooked hummus before blending.
Did you like our recipe? Do you have suggestions? Leave a comment below!
Thank you for shopping local.
Text, recipe and photos by Flo McQuibban.