Ingredients
Equipment
Method
Preparation Steps:
- Preheat your oven to 400°F (200°C). Drain and rinse the chickpeas thoroughly, then pat them dry with a paper towel.
- In a mixing bowl, combine the chickpeas with olive oil, salt, pepper, smoked paprika, garlic powder, brown sugar, and allspice. Toss until evenly coated.
- Spread the seasoned chickpeas on a baking sheet and roast for about 25-30 minutes, shaking halfway through.
- In a small bowl, combine warm water, active dry yeast, and honey. Let it sit for about 5 minutes until frothy.
- In a large mixing bowl, whisk together whole wheat flour, all-purpose flour, and salt. Pour the yeast mixture into the flour mixture and stir until a dough forms.
- Knead the dough on a floured surface for 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise for about 1 hour.
- Once risen, punch down the dough, divide into 6-8 pieces, and roll each into circles about 1/4 inch thick.
- Heat a skillet over medium-high heat. Brush one side of the pitas with canola oil and cook, oiled side down, for 2-3 minutes on each side.
- Assemble the pitas by spreading hummus inside each, topping with roasted chickpeas, tomatoes, feta, and fresh herbs. Drizzle with olive oil.
Notes
- For extra crispy chickpeas, dry them thoroughly before roasting.
- Experiment with spices like cumin or chili powder for different flavors.
- Store pitas in the fridge for up to a week or freeze for up to 2 months.