Not yo mama’s hamantaschen, that’s for sure. Move over prune, Pita and Hummus Hamantaschen are in town!
Go home, Amy, you’re drunk. Pita and Hummus Hamantaschen? That doesn’t even make sense. You may even call it nonsensical. Or, is it actually so wrong, it’s right? Or are you just confused?
Confession time: I love classic hamantaschen. Now you may have seen me play with some crazy Purim recipes (Halva or Mint Chocolate Hamantaschen anyone?) but poppy seed or jam filled are my, well, jam.
But that doesn’t mean I won’t take the excuse to take my favorite foods and make them triangle shaped and call them hamanataschen! (Real talk.)
And if we are going the crazy route, savory hamantaschen are most definitely a-okay in my book! Like these pita and hummus bites of deliciousness!
If you’ve never made you’re own pita before, prepare to impress yourself. It’s actually surprisingly easy, and they bake up fast, making them the perfect vessel for warm hummus, pine nuts and za’atar.
Cute right? Use homemade hummus, or feel free to
cheat make things easier and use store bought. I won’t tell. You could even get crafty with different flavors (how pretty would beet hummus be as a filling?)
Ta da! Don’t fret, I’ll bring you a fun sweet hamantaschen next week!
Pita and Hummus Hamantaschen
- 1 package active dry yeast 1/4 ounces or 2 1/4 teaspoons
- 1 tablespoon granulated sugar
- 1 1/4 cups warm water 110 degrees F
- 1 tablespoons extra virgin olive oil plus more for drizzling
- 1 teaspoon salt
- 2.5 - 3 cups bread flour
- 9 tablespoons hummus
- Sesame seeds za'atar and toasted pine nuts for garnish
- To make the pita, place the yeast, sugar and warm water in the bowl of a stand mixer with hook attachment. Let sit for 5-10 minutes until foamy (if it doesn't form, your yeast is dead or the water was the wrong temperature.)
- Add the oil and salt and gradually add 2 1/2 cups flour with the mixer on low speed. Then turn the speed up to medium-high and mix for 6-8 minutes. Keep adding flour until dough is smooth and elastic and slightly sticky. Do not add too much flour.
- Clean out the bowl and place dough in the clean bowl coated with oil, cover with a towel or plastic wrap, and let rise in a warm spot for 2 hours, or until doubled in size.
- When the dough is ready, divide the dough into 9 equal sized balls. Place balls on a clean surface, cover lightly with plastic wrap, and let rise 30 more minutes.
- Now it's hamantaschen time! You can also totally make normal pita.
- Preheat oven to 500 degrees F and line two baking sheets with parchment paper.
- Flatten the balls into 1/2 inch thick circles with a rolling pin or your hand. Place a tablespoon of hummus in the center of each circle, and fold in 3 sides and pinch together to make a triangle. Sprinkle with sesame seeds, place 1-inch apart on baking sheets, and bake for 5 minutes, until puffy and cooked through. Do not overcook. Let cool slightly, garnish with pine nuts, za'atar and olive oil and eat!!
What an original idea. Good to make them for Purim as an appetizer and not only. Must try them.
Amy,what’s next ? I can’t wait to see what else you are coming up with.
Amy Kritzer says
Aw thanks! Yes you could totally make them year round.