Butter Bean Hummus with Pita

Serves 8

Hummus

• 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.

Pita

• 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.