Chez Piggy Hummus by Chef Rich Nicholas

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


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


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!


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