Pita & Hummus

Photography by: @sa_livefolk

For the Pita

2 cups (300g) strong white bread flour

5 scoops (200g) U/U Huel
2 tsp. (7g) dried active yeast

3 tbsp olive oil
300ml water

For the Hummus

7oz (200g) canned chickpeas

2 tbsp lemon juice or more

2 garlic cloves (crushed)

1 tsp ground cumin

Pinch of salt

1 tbsp tahini (sesame seed paste)

6-8 tbsp water

2 tbsp extra virgin olive oil

1 tsp paprika

2 scoops U/U Huel

Preheat the oven to 350 F.
Mix the flour, Huel, salt, yeast and oil in a large bowl.
Slowly add water a little at a time until a soft dough is formed. Set aside to rest.
In the meantime, make the hummus by combining all ingredients (minus Huel) in a food processor and blitz until smooth. Add Huel and blitz again.
Split the dough into 8 pieces and roll each piece into an oval about ½ inch thick.
Lay out on a baking tray and cook for 20 minutes until golden brown and slightly puffed.
Serve pitas with hummus.

**Dough doesn’t expand after kneading in the same way a bread dough does, but with sufficient cooking, pitas puff up slightly and should be cooked through.