Green Salad Whole Wheat Pita Red Pepper Hummus

Salad

Saute onion and bell pepper until soft; set aside to cool.

In a large salad bowl, combine the onion, pepper, salad greens, deli meat and tomato. Sprinkle with the onion powder, garlic powder, black pepper and salt. Toss to mix.

Pour on enough salad dressing or vinegar to coat, toss again and serve.

Whole Wheat Pita

In the bowl of your stand mixer, mix the water, honey and yeast together and let it sit for about five minutes.

Add the flours, salt, olive oil and mix for a couple of minutes, until it comes together.

Sprinkle a little bit of flour onto your clean work surface and turn out the dough.

homemade-whole-wheat-pita-bread

Knead the dough for about 5 minutes, until it’s smooth and elastic. adding more flour only if necessary.

Make a ball

homemade-whole-wheat-pita-bread

and place it into an oiled bowl, cover it, and allow to rest until doubled, about an hour.

Gently deflate the dough and turn it out onto a lightly floured work surface. Divide it into 9 equal pieces and shape each piece into a ball.

homemade-whole-wheat-pita-bread

Using a rolling pin, roll each ball into a circle about 1/2 cm (1/4 inch) thick. Lift and turn the dough frequently as you roll to make sure it isn’t sticking to your counter. Sprinkle with a little extra flour if it starts to stick.

homemade-whole-wheat-pita-bread

Cover the circles with plastic wrap or a clean damp cloth.

Preheat the oven to 230 degrees C (450 degrees F) and place a baking stone or a baking sheet on the middle rack.

When the oven is ready, transfer 3 pitas at a time ( or more if your oven is big) onto the baking surface and bake for 4 to 5 minutes, or until the pitas balloon fully.

Remove the bread from the oven and repeat with the remaining pieces of dough.

Allow the homemade whole wheat pita bread to cool and serve as desired

Red Pepper Hummus

Use jarred roasted red peppers (drained), or make your own.

If using canned chickpeas, drain them and rinse them. If using dried chickpeas, drain and rinse them after soaking, then simmer them in lightly salted water on the stovetop for 60-90 minutes until soft and tender. Drain the beans and allow to cool to room temperature

To make this hummus ultra creamy, you can peel the cooked chickpeas. Squeeze each chickpea gently to remove the skin, then discard the skins before processing. While this step is not completely necessary, it will ensure that your hummus turns out very smooth and creamy.

Put a blade attachment on your food processor with . Combine roasted peppers, chickpeas, tahini paste, olive oil, lemon juice, garlic and spices in the processor.

Pulse the ingredients for about 60 seconds, then process until smooth. If mixture seems too thick, add warm water a tablespoon at a time and blend until desired consistency is reached. Taste the mixture and add more salt, lemon juice, cayenne or garlic to taste. Process again to blend any additional ingredients.

Pour into a serving bowl and chill thoroughly before stirring. Hummus will firm up slightly as it chills