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• If barley and garbanzo flours are hard to find, substitute 1 1/2 cups each of bread and whole wheat flour. The finished texture will be different, still very good.
• To make pita chips, let the pitas cool, then cut the cooked pita into eighths and lightly brush each with olive oil, sprinkling with a little kosher salt. Arrange in a single layer in the oven and bake (425°F | 218°C) for about 8 – 10 minutes, until crispy and golden brown. Allow to cool, and serve with the Beer Hummus, Baba Ghanoush, or any other Mediterranean-type dip.