Roasted Garlic & Artichoke Hummus + Homemade Pitas & Tahini Sauce

Ingredients

For the Hummus
• 2 cans chickpeas, drained and rinsed
• 1 garlic bulb
• 1/4 cup artichoke hearts
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tbsp olive oil
• 2 tbsp tahini
• 1 tbsp lemon or lime juice
For the Pitas
• 4 cups all purpose flour
• 1 tsp yeast
• 1 tsp sea salt
• 1 tsp sugar
• 1 1/2 cup lukewarm water
• 1 tsp olive oil
For the Tahini Sauce
• 3 tbsp tahini
• 2 cloves garlic
• 1 tbsp water
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1/2 tsp sea salt
• 1/2 tsp black pepper

Instructions

For the Hummus
1. Heat oven to 350 degrees.
2. Slice the top off the bulb of garlic. Drizzle with a little bit of olive oil, cover with aluminum foil and bake for 45 minutes.
3. Once the garlic is done and cooled, squeeze out the soft garlic into a food processor.
4. Add the rest of the ingredients for the hummus and blend until smooth. (I wasn't really exact when I was measuring the ingredients and I just tasted as I went along; you might need to add a bit more tahini and lemon juice to get the consistency right).
For the Pitas
5. Sift flour into a large mixing bowl.
6. Stir in yeast, sugar and salt.
7. Add water and oil and stir it well until it forms a dough ball.
8. Knead just a few times and then roll it in some more olive oil.
9. Cover the ball of dough with a cloth in the bowl and set in a warm location for 20 minutes. (I usually put the bowl on top of another bowl with hot water in it).
10. Divide the dough into 12 equal sized balls and let rest again for another 10 minutes covered with a cloth.
11. Roll out the dough into thin disks and cook in a non-stick pan over medium heat with no oil.
12. Alternatively, you can bake them in a 400 degree oven for a few minutes on each side.
For the Tahini Sauce
13. Add garlic to a food processor or blender and pulse until finely chopped.
14. Add remaining ingredients and process on high until smooth and creamy.

Notes