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Work & What She Wore

Career fashion from an aspiring power woman.

Recipes | Pita Bread, Tzatziki, and Hummus

Recipes | Pita Bread, Tzatziki, and Hummus

Recipe | Pita Bread, Tzatziki, and Hummus | Work & What She Wore
Recipe | Pita Bread, Tzatziki, and Hummus | Work & What She Wore
 Tucker captioned this: "Welcome to my kitchen"

Tucker captioned this: "Welcome to my kitchen"

Recipe | Pita Bread, Tzatziki, and Hummus | Work & What She Wore
Recipe | Pita Bread, Tzatziki, and Hummus | Work & What She Wore

Alright, trying something new here today and we'll see how it goes. If you follow my instagram, you know that 1. Tucker got me a KitchenAid for Christmas and 2. I've been doing a lot of baking. I've been getting really into making bread recently, which is SO MUCH EASIER with the help of the KitchenAid. I've been devouring Pinterest and have found a bunch of great recipes.

I did not travel this week, so I was able to cook at home for dinners, which I really enjoy. Because I don't get to cook at all when I do travel, I really take advantage of this when I'm home. This week, we had kind of a "greek week" when it comes to food. I'll be sharing my adapted homemade pita, tzatziki, and hummus recipes - as well as the dinner recipes I followed to make some great meals.

First, and probably the most intensive, is the pita bread. This is adapted from Fox & Briar for use with a standing mixer.

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Homemade Pita Bread
This recipe makes a delicious, classic pita. The pita is especially great if you warm it up in the microwave or toast it. This recipe is adapted from Fox & Briar for use with a stand mixer.
Ingredients
  • 2 teaspoons active dry yeast
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 2 tablespoons olive oil
  • 1 cup warm water
Instructions
1. Add water, yeast, and sugar to the bowl of a standing mixer and combine. 2. Add 1/2 cup flour and combine. Allow to sit uncovered for 15 minutes.3. Add the olive oil and salt, and two cups of flour, mix and knead with dough hook for about 2 minutes. 4. Cover for 10 minutes. Then knead with dough hook for another minute, adding flour if needed to keep it not too sticky.5. Place dough in a clean mixing bowl, cover with plastic wrap and then a kitchen towel. Allow to sit for one hour or until the dough has doubled. You can also stick this in the fridge to rise for a few hours. 6. Place baking sheet or pizza stone on the bottom rack of the oven. Heat oven to 515F.7. Divide dough into eight pieces, rolling each into a ball. Cover and allow to sit for ten minutes. 8. Working with one dough ball at a time (leave the others covered), shape the ball into a disc gently. Don't press all the air out! Finish using a rolling pin so disc is 1/4 inch thick. Use flour if needed.9. When the first disc is rolled out, throw it onto the baking sheet and bake for 2 1/2 minutes. Flip it and bake for another 1 1/2 minutes. Remove from oven and cover with a towel while the other pitas bake. They will get "puffy" - they collapse as they cool, so don't worry.10. Continue this process until the pitas are done. Keep the pitas covered until ready to serve.
Details
Prep time: Cook time: Total time: Yield: 8 pitas

Next, I have my favorite homemade hummus recipe. I've made this a bunch of times, and this recipe has been passed around my family a bunch. My aunt gave this to me originally, I've messed with it a little bit to get it perfected. I have yet to try to add other flavorings to it, but I'm definitely curious to. I think some roasted pine nuts or sun dried tomatoes would be so good! I make this in my Nutribullet and it's pretty easy.

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Aunt Denise's Hummus
This smooth hummus is great for dipping veggies, chips, or using as a spread on sandwiches.
Ingredients
  • 2 cans chickpeas (garbanzo beans), drained
  • 1/2 cup tahini - I like Trader Joe's
  • 1/3 cup warm water
  • 1/3 cup olive oil
  • 4-6 tablespoons lemon juice (2-3 lemons worth)
  • 4 teaspoons minced garlic (4 cloves)
  • 1 1/2 teaspoons salt
  • 2 teaspoons cumin
  • freshly ground black pepper, to taste
Instructions
1. Combine chickpeas, tahini, warm water, olive oil and 2 tablespoons lemon juice into mixer - food processor, blender, I use a Nutribullet. Mix until creamy.2. Add garlic, salt, cumin, and pepper to taste. Blend. Taste and add additional spices if necessary. If it seems too thick, you can add a little more lemon juice as well.3. Storage in refrigerator until ready to serve. I recommend refrigerating a little while before serving, it's best when it's cold!
Details
Prep time: Cook time: Total time: Yield: 1 quart

One more recipe! I'm also sharing a tzatziki recipe. I've followed 3 or 4 different recipes for this yogurt-cucumber-deliciousness and have yet to find one just quite right. The flavor is off or the consistency isn't quite right. What I've got here is (what I think) a great version of a classic tzatziki dressing. 

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Perfect Tzatziki
This classic cucumber sauce can be used as salad dressing, a dip, or a spread.
Ingredients
  • 1 large cucumber, peeled, seeded, and diced
  • 3 cups plain greek yogurt
  • 1-2 tablespoons lemon juice
  • 2 teaspoon minced garlic (2 cloves)
  • 1 tablespoon salt
  • 1 tablespoon dill
  • 2 tablespoons olive oil
  • fresh ground pepper, to taste
Instructions
1. Seed the cucumber by cutting in half length-wise. Then, use a spoon to remove all the seeds.2. Place the seeded and diced cucumber in a large bowl. Sprinkle with some salt and let sit for 30 minutes. This will draw a lot of the water out - drain and wipe dry. 3. Put all ingredients into a mixer (food processor, blender, I used my Nutribullet) and blend until smooth. I sometimes like to leave it a little bit chunky for a different texture, but that is to your preference. You may need to add additional salt, pepper, or lemon for your desired taste. Store in the fridge until serving.
Details
Prep time: Cook time: Total time: Yield: 3 cups

Last weekend, I whipped up all three of these recipes to get ready for the week. Monday evening, Tucker made these greek turkey burgers from A Chick Who Cooks. These are really good and have become a staple in our meal rotation. They're extra good on top of a warm pita with some fresh tzatziki on top :) On Tuesday, we used our slow cooker to make this "gyro style" chicken from The Seasoned Mom that was so good! We made pita wraps with this, fresh veggies, hummus and pita. This chicken also made really good leftovers! I've been using the leftover tzatziki as a salad dressing this week, and Tucker is constantly dipping carrots and celery in the hummus. These are great (and healthy!) dips to keep around.

Do you like these kinds of posts? If so, leave a comment with another recipe you'd like to see!

Recipe | Pita Bread, Tzatziki, and Hummus
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