HOMEMADE ZA’ATAR PITA BREAD WITH ROASTED BEET HUMMUS

Za’atar Pita Bread 
2 tsp active dry yeast
½ cup warm water
3 cups whole wheat flour
3 cups unbleached white flour
2 ½ tsp salt
2 ½ cups water
1 Tbsp Za’atar, plus more to sprinkle on top

Dissolve yeast in water. Mix ingredients together and knead well. Let rise for 90 minutes in a
warm place. Poke center of dough with your wet finger. If the hole doesn't fill in or if the dough
sighs, it is ready.

Turn out the dough and press flat on the board. Divide it into 20 to 24 pieces and shape them
into smooth rounds. Let rounds rest ten minutes or longer until they are soft. Protect them with
damp cloth to keep from drying out.

Roll about five of the rounds into flat circles about as thick as a heavy wool blanket and six
inches across. If they are too thick, they won't puff; if they are too thin, they will only puff in
some places. Heat a large cast iron pan and add enough oil to coat the bottom of the pan. Toast
the pitas on both sides until lightly golden brown. Sprinkle with salt and za’atar.

Beet Hummus
1 can chickpeas drained
2/3 cup tahini
1 roasted beet peeled and chopped roughly 
1/3 cup of lemon juice, reserve 1 tsp of lemon zest 
2 cloves garlic chopped
1 tsp cumin or more to taste
1 tsp kosher salt
1/3 cup olive oil

Combine the chickpeas, tahini, beet, lemon juice, garlic, cumin, and salt in the bowl of a food processor. With the motor running, slowly drizzle in the olive oil and blend until smooth. Taste and adjust seasoning as needed, adding more olive oil, lemon juice, garlic, cumin, or salt as needed.

Topping 
1 tsp chopped chives 
1 Tbsp pine nuts, toasted 
1 tsp reserved lemon zest 
Extra Virgin olive oil

Gently mix the 1st three ingredients in a small bowl then top the hummus. Swirl a small amount of oil on top and serve with the za’atar pita.