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.
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 Editorial and Commercial Food Photographer