Pomegranate & Spelt Pita with Chestnut Hummus

Although I love the Holidays, every now and then it can seem a little relentless. Food & Drinks flow, one set cleared up whilst the net meal is in preparation. Early starts getting Breakfast ready whilst lunch is already in the oven. It’s at these times that a long for a prep ahead quick fix


The Show Must Go On as they say so prep all this the day before and you’re good to fill hungry mouths at any time of the day.


Nothing sings more of the depths of winter than the aroma of Roast Chestnuts and Warm Bread.

Ingredients:


Pomegranate Pita


14g Fast Action Yeast

2 tbsp Pomegranate Molasses

375ml Warm Water (body temperature so should feel neither hot nor cold)

350g Strong White Bread Flour

200g Spelt Flour

1 tsp Salt

3 tbsp Olive Oil


Chestnut Hummus


200g Vacuum Pack Cooked Chestnuts

1 Can Chickpeas, drained

2 tbsp Tahini

2 Cloves Garlic

1 lemon, juice

1 tsp Salt

4-5 tbsp. Extra Virgin Olive Oil (the best you can afford)


Pomegranate & Hot Roast Chestnuts to serve

Method:


1. Add the yeast, water, and pomegranate molasses to the bowl of a stand mixer and whisk to combine. Set aside whilst you weigh out the other ingredients.

2. Whisk the salt into both flours, making sure that it is homogenous.

3. Once the yeast has started to foam, add the flour mixture, and stir through. Add the oil and knead on a medium speed for 8-10 minutes or until you have a smooth, stretchy dough.

4. Transfer to an oiled bowl, cover and leave to prove for 45-60 minutes or until almost double in size.

5. Preheat oven 220C.

6. Meanwhile make the hummus. Add all ingredients to a food processor, aside from the olive oil and pulse to combine. With the motor running, add the olive oil in a stream until you have your desired consistency, chunky or smooth is totally fine.

7. Taste, adjust the seasoning and set aside. This will keep for 4-5 days in the fridge.

8. Once your dough is ready, weigh the mix and divide into 12 pieces. Roll each into a tight ball and prove for another 30 minutes. Pop a pizza stone or heavy weight baking tray in the oven.

9. On a lightly floured surface, roll each ball into a 10-12cm round using a rolling pin. Place onto your hot pizza stone/ tray and bae for 2-3 minutes or until puffy. Repeat with the remaining dough.

10. Serve hot with plenty of veggies, dips and of course those roasted chestnuts and hummus. Perfect picky food.