White bean hummus and homemade pita bread
Ingredients
- 250 g white beans ((or 125g dried white beans))
- 2 c. à soupe Provençal olive oil – ripened olives PDO + 1 drizzle for decoration
- 1 c. à soupe tahini
- The juice of half a lime
- ¼ c. à café cumin
- ½ c. à soupe smoked paprika
- ½ c. à café Espelette chilli PDO
- 1 gousse garlic
- Salt, pepper
- Herb of your choice: basil, coriander, parsley.
- 250 g sesame seeds
- 2 c. à soupe Provençal olive oil – ripened olives PDO
- Salt
- 450 g of flour
- 8 g of dry baker’s yeast
- 1 c. à soupe sugar
- 1 c. à soupe of salt
- 175 g Greek yoghurt
- 6 c. à soupe Provençal olive oil – matured olives PDO
- 1 c. à soupe Provençal herbs
- 1 c. à café garlic powder
Tip
Instructions
In a large bowl, mix 30cl of lukewarm water with the dried yeast and sugar. Leave to stand for 5 to 10 minutes until the mixture becomes frothy. Then add the Greek yoghurt, olive oil, herbes de Provence and garlic powder to this mixture.
Add the flour and salt and mix everything together until you have a smooth mixture. Knead the dough on a floured work surface. Shape the dough into 10 pieces of equal size, roll them into balls, dust them lightly with flour and leave them to rest for 15 minutes under a tea towel.
Roll out each piece of dough with a rolling pin to form a flatbread. Lightly oil one side, which you will cook in a frying pan over a medium heat. Oil the other side as soon as bubbles appear, then turn the flatbread over. Cook until golden brown.
- Toast the sesame seeds in a dry frying pan over a medium heat, stirring regularly with a wooden spoon (for about 5 minutes); the seeds should be lightly browned.
- Leave the seeds to cool by spreading them out on a large plate.
- Blend the sesame seeds in a food processor (or using a mortar and pestle), then add 2 tablespoons of oil and continue blending for 1 to 2 minutes, scraping down the sides if necessary, until you have a thick paste. For a smoother tahini, add more olive oil, 1 to 2 tablespoons at a time, and blend until you achieve the desired texture. Add salt if required.
- Storage: Keep in a sealed container in a cool place for 1 month.
The day before, soak the dried white beans in plenty of water with a teaspoon of bicarbonate of soda added. On the day, drain them in a colander and rinse them under running water several times. Cook them in plenty of salted water for about 1 hour.
- Drain the white beans (tinned or dried and cooked), reserving the liquid they were packed or cooked in. Rinse them under running water before use.
- In the bowl of a blender or food processor, add the white beans along with the sesame paste, salt, pepper, the crushed garlic clove, a little Espelette pepper and the olive oil.
- Blend and gradually add the lemon juice until you achieve a creamy consistency. If it is too thick, thin it out with a little of the reserved juice (or cooking liquid) to loosen the hummus.
- Taste and adjust the seasoning if necessary.
Spoon the hummus into a deep plate or small bowl. Use the back of a spoon to make a groove in the hummus and pour in a generous amount of olive oil. Sprinkle with a pinch of paprika and ground cumin. Garnish with fresh herbs, pine nuts, etc. Cover with cling film. Chill until ready to serve.
Tip
For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.
If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence – olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
You might also be interested in
