Sun-Dried Tomato Hummus with Handmade Pita

Creamy, umami-rich hummus powered by Roland Foods sun-dried tomatoes, paired with pillowy, warm pita straight off the skillet.

Ingredients

• Hummus Base

  • Chickpeas x 1 cup, cooked (or 1 15 oz can, drained)

  • Roland Foods Sun-Dried Tomatoes x 3 tbsp, packed in oil

  • Tahini x ¼ cup

  • Lemon juice x 2 tbsp

  • Garlic x 1 clove, grated

  • Olive oil x 2 tbsp

  • Ice water x 2–4 tbsp

  • Kosher salt x to taste

• Handmade Pita

  • All-purpose flour x 1½ cups

  • Greek yogurt x ½ cup

  • Baking powder x 1 tsp

  • Kosher salt x ½ tsp

  • Olive oil x 1 tbsp

  • Warm water x 2–3 tbsp, as needed

Recipe

1. Prepare the Lemon Garlic Base

   • In a small bowl, combine grated garlic and lemon juice.

   • Let sit for 5 minutes to mellow the garlic and infuse the lemon.

2. Make the Hummus

   • In a food processor, add chickpeas, sun-dried tomatoes, tahini, olive oil, and the lemon-garlic mixture.

   • Blend until smooth, scraping down sides as needed.

   • Slowly add ice water, 1 tbsp at a time, until the texture is creamy and spreadable.

   • Season with kosher salt to taste. Adjust lemon juice for acidity if needed.

3. Handmade Pita

   • In a bowl, combine flour, baking powder, and salt.

   • Add yogurt and olive oil. Mix until dough comes together, adding warm water a little at a time if needed.

   • Knead for 1–2 minutes until smooth. Cover and let rest for 20–30 minutes.

   • Divide into 4 equal balls. Roll each into a thin round, about ¼-inch thick.

   • Heat a skillet over medium-high. Cook pitas one at a time, 1–2 minutes per side, until puffed and golden in spots.

   • Wrap in a towel to keep warm.