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.

Ingredients:

Coconut Pita

• 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)

Hummus

• 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

Method:

Pita

1. Combine coconut flour and psyllium husk and ensure there are no lumps.
2. 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.
3. 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.
4. Set aside for 10 minutes.
5. Dough must be elastic and soft and hold together well.
6. 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.
7. Heat a non stick pan on medium heat.
8. Add some oil to absorbent paper and coat the pan with oil not leaving big pools of oil (this will burn your pita).
9. 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.

Hummus

1. Add drained and rinsed chickpeas to blender along with paprika, garlic, lemon, tahini, cumin, salt, pepper & water. Blend.
2. Keep blending until chickpeas have all crushed up then slowly start adding olive oil.
3. Keep removing lid and pushing sides down in blender.
4. Blend until smooth consistency.
5. Keep in air tight container in the fridge.
6. Serve together as an entrée or snack.

Enjoy,
Recipe by Emily Smith
@emjoysmith_