This duo is a perfect option for a dinner appetizer or just an afternoon snack. Wow your friends and family (or just yourself) with this homemade hummus that won’t disappoint even the pickiest palate.
4 large garlic cloves
Juice from 3 Homegrown Organic lemons (approx. ½ cup)
1/3 cup Tahini
1 cup canned Organic Chickpeas, drained and with skins removed
1 tsp salt
2 Tbs iced water
6-8 Green olives chopped
2 Tbs Olive Oil
1/8 tsp toasted ground cumin
Paprika for garnish
In blender or food processor combine garlic cloves, lemon juice, and salt. Blend into well combined. Let stand for 10 minutes. While the mixture is sitting, fill a large bowl with hot water and pour in chickpeas. Using your hands, massage the chickpeas to remove the skins. The skins will float to the top and can easily be strained out. Drain the chickpeas and set aside. Once the garlic-lemon mixture is ready, strain out the solids and return the juice to the blender/food processor. Add in Tahini and blend until well combined. Add in chickpeas and blend, slowly adding in the 2 Tbs of ice water to smooth out the mixture. Add in olive oil and blend. Add in olives and blend. Add in ground cumin and blend. Serve with homemade pita chips on a plate garnished with paprika, and if desired extra olive oil and olives. Makes approx. 16 oz.
Garlic, Pepper, and Sea Salt Pita Chips
2 Pita bread rounds
Olive oil for basting
Maldon sea salt flakes to taste
Fresh ground pepper to taste
Granulated garlic to taste
Preheat oven to 375F. Place pita bread rounds on a cookie sheet. Brush with olive oil to cover the entirety of both rounds. Grind desired amount of fresh black pepper onto both rounds, followed by a hefty sprinkle of sea salt flakes, and a sprinkle of granulated garlic to taste. Using a pizza cutter or sharp knife cut pita rounds into 16 small triangles. Place cookie sheet in oven for approx. 12 minutes or until crispy and browned. Serve with olive lemon hummus.