Hummus with Delicate Lemon Extra Virgin Olive Oil

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As a chef I have been playing with Lucini for many years. I promise to share recipes using some of the other amazing products but right now I am hooked on the Lucini Delicate Lemon Virgin Olive Oil. It may not be me as much as my 13-year-old daughter. She is awesome with many gifts and talents and one happens to be cooking. She is just starting to be interested in her mom’s passion. She resisted for most of her life.” No offense mommy, but I don’t ever want to be a chef.” I made my standard hummus and she took over creating something so delicious. Emma poured some Delicate Lemon Extra Virgin Olive oil, chopped up some fresh parsley and grabbed a handful of pine nuts! We served it up with some homemade pita bread and it was the hit of the evening!

Emma Rose’s Hummus
2-cups (cooked or can) garbanzo beans (chickpeas)
3 cloves garlic, peeled
8 tablespoons lemon juice
1-teaspoon salt
1/2 cup Tahiti (sesame seed butter)
2 tablespoons Lucini extra virgin olive oil
1/4-teaspoon cumin
1/4-teaspoon cayenne pepper
For the top-
3 Tablespoons Lucini Delicate Lemon Extra Virgin Olive Oil
3 tablespoons pine nuts
2 tablespoons freshly chopped parsley

Pita Bread
1 (1/4 oz) package active dry yeast (about 2 1/4 tsp)
1 1/2 cup lukewarm water (100 – 110 deg. F; hot to the touch)
4 cups flour
1 1/2 teaspoon salt
2 tablespoons Lucini Extra Virgin Olive Oil

Dissolve yeast in 1/2-cup lukewarm water stir and let stand for 10 minutes until frothy. Whisk in the olive oil. Stir together the flour and salt in the bowl of an electric mixer. Stir in the liquid mixture until well combined. Place the bowl onto the mixer fitted with a dough hook. Mix on the lowest speed for 3 minutes. Stop the mixer and let rest for 15 minutes. Mix for another 3 minutes on medium speed until elastic and smooth. Scrape into a well-oiled bowl. Turn the dough so all is covered with oil and press a piece of plastic wrap against the surface of the dough and cover with a towel and place in a warm draft free place and let rise until double in size about one hour. When dough has nearly doubled in size, punch down, knead lightly, roll out a ‘rope’ and pinch off 12
handfuls to form into balls about the size of tangerines. Put pizza stone or baking sheet in oven on lowest rack; remove any other racks to ease access, pre-heat oven to 500 degrees. Put balls on a lightly floured surface a few inches apart, cover with a clean towel and let rest for 15 minutes. On your lightly floured working surface, squash a ball flat and round with your hand and then roll out, flipping and turning, a round disk of the desired thickness about1/4 inch thick and about 5″ across. Set aside, covered, for another 10 minutes. Middle Eastern bread ovens are very hot, with a very hot floor. The bread is put on long paddles (same as pizza) and deployed in the oven until it puffs and browns slightly on top. To achieve the effect use the bottom rack of the oven and a pre-heated pizza stone or baking sheet transferring as many disks as fit without overlapping. To the hot stone or sheet and baking for about 4 minutes – when the bread has ‘popped’ and browned ever so slightly on the edges or top. The time depends on how thick and moist your bread is and how hot the oven is. Transfer the pita to racks as they are baked. They will deflate as they cool, but will remain split on the inside. Continue until all disks are baked.

GWEN KENNEALLY

BacktotheKitchen.net

Gwenkencook@aol.com

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