I know I’ve said it before, and I’ll likely say it again, I’m always so amazed that recipes with the exact same ingredients can vary so much in taste based on the amounts of said ingredients. What can I say? I’m a simple girl and easily impressed. This makes my third hummus recipe I’ve posted here and my personal favorite. Third times a charm!
At one of my favorite Mediterranean restaurants in town, I spied on the back of their menu that they sell bottles of their Fattoush salad dressing and packages of their pita bread. Sold! My two favorite things on their menu. I was surprised to find out they don’t make their own pita bread, but rather buy it. The waitress asked if we had a George Foreman grill at home & we do. She instructed me to brush each side of the pita bread lightly with olive oil and then place it in the George to warm and crisp up just slightly prior to serving the hummus. Mmm! So good!
- 2 cans of chickpeas (reserve the liquid)
- 4 tsp. tahini
- 2 garlic cloves, crushed
- 1 tsp. sea salt
- 6 tbsp. good quality extra virgin olive oil (plus extra for drizzling)
- 3 1/2 tbsp. freshly squeezed lemon juice
- Paprika for the top (optional)
- Parsley for the top (optional)
Rinse the chickpeas in cold water and add to the food processor. Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans of chickpeas. Turn on the food processor and slowly pour in the oil while it runs.
When the mixture is fully combined and smooth, transfer to a serving dish. Drizzle with additional extra virgin olive oil and garnish with paprika, parsley, cut up Roma tomatoes, and Kalamata olives, if desired.