Rejoice! For unto you is born this day in the city of David a Saviour, which is Christ the Lord…….and then there’s hummus……..
Yesterday I told you guys how I was going to make this my Christmas movie inspired food week. For my second recipe I thought I’d go back a little further than the 40’s. Let’s ask ourselves WWJE (what would Jesus eat)?
Today I’m sharing a recipe inspired by the Nativity Story and, okay, obviously it’s not just a movie but THE story of Christmas, the entire reason for the season. There just happens to also be a movie too so I can throw this into my line up for the week. As you probably know, there’s actually a lot of theatrical adaptions of the classic story but the 2006 version is the one I’m talking about. It’s one of our favorites that we watch every year and I think it was really well made. (Something funny; Sophie thinks that the actress who plays Mary looks just like my sister Jenya, so every year someone ends up teasing her like, “Hey Jenya, we were wondering, was it hard making the trip to Bethlehem?”)
So, I remember when I was in school we had this class party that was bible food themed. We had olives, and pitas, and we even cooked a duck. Out of everything we ate, the thing that stands out most in my memory is the hummus that we bought. I had never even heard of hummus before then and it really wasn’t the most common food item at the time, at least, not in my small-town circles. It seems like it has gotten increasingly popular in US culture over the last decade though. Now there are tons of recipes floating around and a lot of varieties you can buy at the store.
I think one of the best things about hummus is that it’s such a blank canvas for whatever flavors you want to throw in. I’ve done so many different kinds but I think my favorites have been the more traditional ones. I really like using garbanzos, like most hummus recipes use, but this time I thought it would be good to try a different base and I think I almost liked the lentils better. They make a creamier hummus and don’t require as much liquid so it gives more flavor.
Then there are these pitas, we can’t forget those! Let me just say, YUM! I think everything is better in, on, or with pitas, agreed? They are also vegan, as is the hummus, so even more people can enjoy this if you make it for your holiday parties. Everyone loved endlessly plunging pita pieces into this delish hummus and the fact that it’s super healthy adds another reason to love it.
I know that no one can say what Mary and Joseph actually ate for sure, but I’m thinking this has got to be a little closer to their usual fare than, say, a cheeseburger. Even still, it’s fun to just feel like your eating bible food and your friends, party guests, and/or family will eat it up.
Thou needest prepareth thine own hummus and pitas!
Whole Grain Pitas with Lentil Hummus Dip
Instead of chips and dip, make this healthy recipe for homemade pitas and hummus.
- 1 tablespoon active dry yeast
- 1 1/2 cups water
- 1 tablespoon organic sugar
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1/2 cup bulgur wheat
- 2 1/2 cups whole wheat flour divided
- 2 tablespoons pepitas
- 2 tablespoons sesame seeds
- 2 cups cooked lentils
- 1/4 cup sunflower seeds
- 2 tablespoons tahini
- 1/3 cup pimento stuffed green olives
- 4 cloves garlic
- 2 tablespoon olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon pepper
- 1 teaspoon dried rosemary
- 2 teaspoons cumin
- 1/4 teaspoon cayenne pepper
Combine water, yeast, and sugar in a medium bowl and stir to dissolve yeast. Add salt, oil, bulgur wheat, and 1 1/2 cups of the whole wheat flour. Stir the mixture together for 1 to 2 minutes until very well combined then cover with plastic and put in a warm spot for about 1 hour to start rising.
After an hour, Add the other 1 cup of flour and stir well, knead with your hands if possible. Re-cover and place back in warm spot to rise for about one more hour.
When doubled in size, grease hands with oil and divide the dough into 8 balls. Use a rolling pin to flatten each ball into a disc. Brush tops with water and sprinkle with sesame seeds and pepitas then press into dough.
Heat a medium skillet over high heat and spray with oil. Cook pitas one at a time on each side for about 1 minute until browned.
Combine all ingredients in a food processor or blender and blend until smooth. If not using immediately, store in an airtight container in fridge for up to 1 week.