Breaking Bread Recipe
Hummus, muhammara, smoked yogurt, pickles, marinated olives, chubby pita
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Hummus
Muhammara (Roasted Red Pepper & Walnut Spread)
Smoked Yogurt
Pickles & Marinated Olives
Chubby Pita (Soft, Slightly Puffy)
Finishing & Garnish
Method
Hummus
- 1
Prep chickpeas
Drain and rinse the canned chickpeas. For a silkier hummus, remove a few skins by rubbing chickpeas between your fingers or rubbing them lightly with a clean kitchen towel.
- 2
- 3
Finish
Spoon into a shallow serving bowl, create a small well in the center, drizzle with 1 tablespoon olive oil and sprinkle smoked paprika. Keep warm or cover and refrigerate until serving.
Muhammara (Roasted Red Pepper & Walnut Spread)
- 4
Toast walnuts
Toast walnuts in a dry skillet over medium heat, stirring, until fragrant and lightly browned, about 4–5 minutes. Cool slightly.
- 5
Blend muhammara
In a food processor combine roasted red peppers, toasted walnuts, lemon juice, pomegranate molasses, smoked paprika, cumin, cayenne, olive oil and salt. Process until a coarse-smooth spread remains. Scrape down sides and process a few more pulses for desired texture—leave some walnut bits for body. Taste and adjust salt, lemon, or pomegranate molasses for sweetness/tang balance.
- 6
Finish
Transfer to a serving dish and drizzle with a little olive oil. Keep at room temperature for up to 2 hours before serving or refrigerate and bring to room temperature when ready to serve.
Smoked Yogurt
- 7
Mix
In a bowl whisk together Greek yogurt, optional thinner yogurt (if you want a looser consistency), olive oil, lemon zest, smoked paprika and salt. If using liquid smoke, add 1/8 tsp and taste—smoke is potent, so add only a tiny amount. Adjust seasoning.
- 8
Chill
Chill for 15–30 minutes to let flavors marry. Before serving stir and adjust seasoning.
Pickles & Marinated Olives
- 9
Quick cucumber pickles
Thinly slice cucumber and toss with 2 tablespoons distilled white vinegar, 1/2 tsp sugar, 1/4 tsp salt and a pinch of red pepper flakes. Let sit at room temperature for at least 15 minutes (or refrigerate for up to 2 hours). Drain excess liquid before plating.
- 10
- 11
Marinate olives
If olives are not already marinated, toss 1 cup mixed olives with 1 tablespoon olive oil, chopped fresh oregano or thyme and a little lemon zest. Let sit at room temperature for 20–30 minutes to meld flavors.
Chubby Pita (Soft, Slightly Puffy)
- 12
Activate yeast
In a small bowl combine warm water (about 105–110°F / 40–43°C), sugar and active dry yeast. Stir and let sit until foamy, about 5–8 minutes. If it doesn't foam, the yeast may be inactive—start over with fresh yeast.
- 13
Make dough
In a large bowl whisk together flour and salt. Add the yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 6–8 minutes until smooth, soft and slightly tacky. Add a dusting of flour as needed—do not over-flour.
- 14
First rise
Place dough in a lightly oiled bowl, cover with plastic or a damp cloth and let rise in a warm place until doubled, about 60–75 minutes.
- 15
Shape pitas
Punch down dough and divide into 8 equal pieces (about 80–90 g each). Shape each piece into a tight ball and let rest 10 minutes covered. On a lightly floured surface, roll each ball into a 6–7 inch round, about 1/8–1/4 inch thick. Keep rounds covered while rolling remaining pieces.
- 16
Cook pitas
Preheat a heavy skillet or cast-iron pan over medium-high heat until very hot (a drop of water should sizzle). Cook pitas one or two at a time: place dough round in dry skillet and cook 1–2 minutes until bubbles form and underside has brown spots, flip and cook another 1–2 minutes. For greater puffing, after first side cooks, place directly over an open gas flame with tongs for a few seconds per side, or finish in a 500°F oven on a preheated baking stone for 1–2 minutes. Remove and keep wrapped in a clean towel to stay soft.
Finishing & Plating
- 17
Assemble platter
On a large serving board or platter, spoon hummus into one shallow bowl and create a swirl; place muhammara in a second bowl; place smoked yogurt in a third. Arrange marinated olives, quick pickles, pickled red onion and sprinkle chopped parsley and toasted pine nuts around the bowls. Drizzle hummus and muhammara with the remaining olive oil and a light dusting of smoked paprika on the hummus. Place warm chubby pitas on the board, sliced or whole for tearing.
- 18
