Eat & DrinkFeaturesWhat a Dish


By Debbie AndersonMarch 31, 2021April 1st, 2021No Comments

Butter Bean Hummus with Pita

By June Naylor
Photos by Meda Kessler

Stone House chef Sean Hill’s starters menu is just the thing for a nice evening on the Colleyville restaurant’s patio. His homemade pita recipe produces a thin crispy bread perfect for dipping into Hill’s butter bean hummus, a creamy variation with Southern roots.

Butter Bean Hummus with Pita

Serves 8


  • 1 (16-ounce) can butter beans, drained and rinsed
  • 2 tablespoons fresh lemon juice
  • ¼ cup olive oil
  • 2 teaspoons minced garlic
  • 1 teaspoon salt
  • ½ teaspoon smoked paprika
  • ¼ teaspoon each ground cumin and lemon zest
  • Garnishes: Chopped parsley, cucumber and tomato

Puree all ingredients — except garnishes — until smooth in a food processor. Transfer to serving dish, and sprinkle with garnishes and a drizzle of olive oil.


  • 1 cup warm water (between 90 and 105 degrees)
  • 2 teaspoons active dry yeast
  • ½ teaspoon sugar
  • ¼ cup whole-wheat flour
  • 2½ cups unbleached all-purpose flour, divided use
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil

In large mixing bowl, combine water, yeast and sugar. Stir to dissolve. Whisk in wheat flour and ¼ cup all-purpose flour. Let mixture sit uncovered in a warm spot until frothy and bubbling, about 15 minutes.

Add salt, olive oil and all but ½ cup remaining all-purpose flour. With wooden spoon, stir until mixture resembles a shaggy mass. Dust lightly with some of reserved flour; knead in bowl for 1 minute, incorporating stray bits of dry dough.

Turn onto work surface. Knead lightly for 2 minutes until smooth. Cover and let rest for 10 minutes. Knead 2 minutes more, using reserved flour sparingly; dough should be soft and slightly moist.

Place in a clean mixing bowl, cover tightly with plastic wrap, top with towel and place in warm spot. Allow dough to double in size, about 1 hour.

Heat oven to 475 degrees, placing large cast-iron skillet on bottom rack. Punch down dough and divide into 8 pieces, rolling each into a small ball. Place dough balls on a work surface and cover with damp towel; let sit for 10 minutes.

Remove 1 ball (keeping others covered) and press into flat disk with a rolling pin. Roll it first to 6-inch circle, then to 8-inch diameter, about 1/8-inch thick, dusting with flour if necessary. (The dough will shrink a bit while baking.)

Carefully lift dough circle and place quickly in hot pan. Bake 2 minutes, till bread nicely puffs. Turn over with tongs and bake 1 minute more. Pita should be pale in color with scattered brown speckles. Transfer to a napkin-lined basket and cover; repeat with remaining dough balls. Serve warm with hummus.

Stone House

Look for a focused menu of elevated classics ranging from steaks to shrimp and grits, plus cocktails and wine. Dinner only; outdoor seating is available. Reservations are recommended.

5201 Colleyville Blvd., 817-576-2629,