4 cans chickpeas or dried chickpeas
2 cloves garlic
1Tea spoon lemon juice
2 Tea spoon tahini
2 Tea spoon olive oil
Salt and pepper to taste
Drain chickpeas, reserving some liquid. (If using dried, soak overnight, drain and reserve some
liquid)
Mash garlic with the flat of a knife, and mince. (You can also use a microplane or grater.)
In a food processor combine all ingredients except reserved chickpea liquid and salt and
pepper.
Pulse a few times to get it started. Blend till smooth, adding a little bit of chickpea liquid
to reach a smooth, spreadable consistency. Taste and season with salt and pepper.
Mound hummus on a plate and spread it out, creating a depression in the middle.
Top with your choice of garnishes such as: chopped peppers and cucumber tossed in olive oil, Kalamata and Castelvetrano olives, feta, cilantro or a nut and seed mixture like dukkah.
Brush a pita with a thin coat of olive oil, and sprinkle with za’atar. Grill over high heat until lightly
charred, and warmed through. Cut into 8 and enjoy!
