Coconut Pita & Homemade Hummus
Vegan | Dairy Free | Sugar Free | Gluten Free
Makes: 6 pita
Time: 25 mins
Perfect for a midday snack or an entrée if you’re entertaining guests. These two recipes complement each other perfectly. Coconut flour is a great source of manganese which helps you better utilize nutrients and is also found to better bone health & aid the nervous system. This vegan hummus is a simple and easy add to any families fridge and is great for lunch boxes & after school snacks.
- ½ cup Bobs Red Mill Coconut Flour
- 2 tbsp OWN psyllium husk
- ¼ tsp baking soda
- 1 cup luke warm water
- 1 tbsp absolute organic olive oil
- ½ tsp salt & pepper (if wanted)
- 1 can absolute organic chickpeas (drained & rinsed)
- 1/4 cup absolute organic olive oil
- 1 tbsp Simply Organic Paprika
- 1 tbsp crushed garlic
- Juice 1 organic lemon
- 1 tbsp OWN organic tahini
- 2 tsp cumin
- 2 tbsp water – for desired consistency
- Salt & pepper to taste
- Combine coconut flour and psyllium husk and ensure there are no lumps.
- Add baking soda, water & olive oil. Stir with a spatula and then use your hands to knead the dough. Add the salt and pepper if you want now.
- Knead for 1 minute the dough will be moist and then get dryer. The dough should not stick to your hands. If it is too sticky add ½ teaspoon of psyllium husk at a time and knead for 30 seconds until dough forms.
- Set aside for 10 minutes.
- Dough must be elastic and soft and hold together well.
- Cut into four pieces and place each piece between baking paper and roll out so you can cut desired shape (I trace a large plate) use all the scrap pieces also to create more pitas.
- Heat a non stick pan on medium heat.
- Add some oil to absorbent paper and coat the pan with oil not leaving big pools of oil (this will burn your pita).
- Cook for around 2 minutes on each side – don’t forget to oil before each pita cooks to ensure they don’t stick to the pan.
- Add drained and rinsed chickpeas to blender along with paprika, garlic, lemon, tahini, cumin, salt, pepper & water. Blend.
- Keep blending until chickpeas have all crushed up then slowly start adding olive oil.
- Keep removing lid and pushing sides down in blender.
- Blend until smooth consistency.
- Keep in air tight container in the fridge.
- Serve together as an entrée or snack.
Recipe by Emily Smith