I have begun preliminary work on my own burrito acceleration, starting with a traditional low-speed methodology, utilising my body's internal food-moving mechanisms.
The contents of burrito, when multiple units collide in the gut, appears to be well-distributed at the body's egress, which is a promising result.
Hummus is made from chickpeas which are, like beans, a legume. Therefore, Hummus with Pita falls under the "Beans on Toast" family of foods. (So do PBJs by the way)
I have, actually, read it 2 or 3 times by now. It has truly changed my life. For example, my GP now does not lecture me on my diet choices, because I can, honestly, tell them that I, mostly, eat different salads. I can feel my cholesterol dropping.
I am skeptical. If there is more pita, you know you can take more hummus with each dip, so you will still run out of hummus first. I seems scientifically impossible. At least until we find the actual hummus to pita capacity, and I doubt they could have.
I once sponsored a similar study, but my results were that when you finally added enough pita, you suddenly had a lack of hummus. I've attempted to offset the surfeit of pita with additional accoutrements, but testing is still ongoing.
Additional funding may be needed, especially when attempting to factor in the effect of additional diners participating in the appetizer event.
The supermarket I shop at has shit pitta, but pretty decent hummus, so I've started buying garlic-coriander naans to have with it instead - I highly recommend it! They're also usually much bigger, so problem solved lol
I would suggest reducing the amount of hummus to keep the amount of precious pita needed. Of course, raise the price because smaller dishes are fancier dishes.
It’s not just beans. Good hummus should also have a solid amount of good olive oil, tahini, and fresh garlic and lemon. Pita is flour, yeast, and water which are like the cheapest ingredients.
I'm aware, I'm just saying that if you make $5 worth of hummus you are going to be spending about the same amount (if not more) on pita. Compared to, e.g. a baked brie, where you need $3 worth of dipping instruments to consume $10-15 worth of dip
