First, soak the cannellini beans for at least 4 hours, then drain and boil them in boiling water for about an hour and a half. Now let them cool and in the meantime, prepare the pita bread. In a small bowl, dissolve the yeast in the warm water and add the salt and oil, mixing well. Pour the liquid into a second bowl with the flour and begin kneading with a fork;



continue kneading with your hands on a floured surface until the dough becomes smooth and elastic. Grease the bottom of the bowl with extra virgin olive oil and let the dough rise, covered with plastic wrap, until doubled in size (about 3 hours). For the hummus, place all the ingredients in a blender and blend until smooth and creamy;



adjust the consistency by adding more extra virgin olive oil if necessary. Once ready, pour the hummus into a small bowl and drizzle with olive oil and a sprinkle of paprika. Take the pita bread dough and divide it into portions of about 100 g each;



roll out each portion first with a rolling pin and then with your hands. Heat a nonstick pan brushed with extra virgin olive oil;



cook the pita bread in the pan, making sure to brush the surface with oil before flipping. Finally, cook the pita bread on both sides. Serve the hummus with small pita bread triangles. And there you have it, a fresh and delicious meal without the effort. (Recipe created in collaboration with Laura “ladfoodie”) Video Recipe: https://youtube.com/shorts/iUnhtdetbfQ