H-U-M-M-U-S! Hummus! You can find it at Middle Eastern restaurants, vegetarian friendly sandwich shops, potlucks, and the supermarket. There are many variations to the basic recipe - sun dried tomato, roasted garlic, roasted red pepper, cracked pepper, eggplant, etc, etc.
Serving Size: 12 pitas with hummus
2.5 c. cooked (1 c. dry) garbanzo beans
1/4 c. sun dried tomatoes (reconstituted in the lemon juice)
1/3 c. lemon juice
1/4 c. tahini
1/4 t. cumin
1/8 t. cayenne
1/3 . olive oil
3 cloves garlic
salt and black pepper to taste
all-purpose flour (3 c.)
Blend all of the hummus ingredients, in a food processor. When parsley is in season, throw that in as well. Adjust seasonings and consistency as desired. Top with paprika and olive oil.
To make the pitas, we followed a recipe in "The Bread Bible" which I totally recommend. The basic gist is that you mix the pita ingredients, knead the dough, let it rise, divide it into 12 balls, flatten the balls into 1/4" disks, and bake for 3 minutes at 475 degrees.