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Pita and Hummus Hamantaschen

Amy Kritzer
Not yo mama's hamantaschen, that's for sure. Move over prune, Pita and Hummus Hamantaschen are in town!
5 from 2 votes
Prep Time 30 mins
Cook Time 5 mins
Total Time 35 mins
Course Purim
Cuisine Israeli
Servings 9 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!!


You will also need 2 1/2 hours rising time.
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