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Minneapolis Cookbook Photographer

This beautiful image for a Minneapolis cookbook with a Mediterranean focus features delicious home-made pita bread and tops it with garlic hummus, roasted red peppers, pine nuts and cilantro.  Propped on parchment and a custom made barn wood surface.

The origin of pita bread is not known with any certainty; however, it is traditionally cooked at very high temperatures (think "outdoor pizza oven" if you want to make this at home) which allows the flat dough to expand and form a pocket inside. Traditional cultures as well as the U.S. population use the pocket bread like a soft taco by spreading ingredients on top of the pita bread, folding it and eating. Pitas can be topped with lamb, beef, falafel, chicken and, as featured in this cookbook photograph, hummus. Pita bread can also be torn apart and dipped into a variety of dips including hummus.

These pita breads are also topped with roasted garlic, pine nuts and cilantro to give it just a bite of additional flavor. If you want to make the cookbook hummus featured, the following is a great recipe.

    • 2 cups drained well-cooked or canned chickpeas, liquid reserved
    • 1/2 cup tahini (sesame paste), optional, with some of its oil
    • 1/4 cup extra-virgin olive oil, plus oil for drizzling
    • 2 cloves roasted or raw garlic, peeled, or to taste
    • Salt and freshly ground black pepper to taste
    • 1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
    • Juice of 1 lemon or more lemons to taste
    • Chopped fresh cilantro leaves for garnish (substitute parsley for a different flavor)
    • Roasted tomatoes for garnish (or substituted marinated sun-dried tomatoes)
    • Pine nuts

Put everything into a food processor and "pulse," add the chickpea liquid until a smooth puree develops. Plate and if desired drizzle some olive oil on top, garnished with cilantro, pine nuts and roasted tomatoes

 

© 2017 Barbara Wrigley McDevitt ~ Minneapolis, Minnesota based Freelance Food Photographer