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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.

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