Loaded Greek Style Hummus with Toasted Pita Bread or Pita Chips

This is a fun appetizer to prepare and, visually, very pretty. It can also be a meal, if you think about it. You have your protein from the garbanzo beans and feta, veggies from some of the toppings and dippers, carbs from the pita and beans, and good fats (your Omega-3’s) from the olives, olive oil and tahini :), a perfect combination!

Traditionally, chick peas (aka garbanzo beans) are used. You can use canned or prepare your own from dried beans. I have tried both and they are good either way so I opt for the easy route most of the time 🙂 .

I’ve also made it with cannellini beans, or other soft white beans, it is just as tasty and a little more creamy. So, if you want a creamier, less dense texture, then make your substitution. It also makes the dip a lighter color.

You will need:

• 1/3 cup of Tahini
• 1-2 clove garlic, minced (depending how garlicky you like it)
• 1 lemon, juiced and zested
• 3 tablespoons of extra virgin olive oil
• 1 can chick peas/garbanzo beans (15.5 oz) (or any other white bean, if preferred), drained (reserve some liquid)
• 1/2 teaspoon fresh dill or oregano, finely chopped (or 1/4 teaspoon dried)
• salt to taste
• Plan pita bread or oven toasted pita bread chips
• Celery and carrot stick and/or zucchini and red peppers slices, for dipping
• Toppings: a drizzle of olive oil, paprika, chopped cucumbers, chopped red peppers, chopped green onions, chopped tomatoes, crumbled feta, sliced pepperoncini, chopped Kalamata olives, another drizzle of olive oil and a sprinkle of dried oregano.

1. Add tahini, garlic, lemon juice and zest, and 3 tablespoons olive oil to food processor and blend for one minute.
2. Add half of the chick peas and blend until smooth, about 2 minutes.
3. Add rest of chick peas and blend another two minutes. (see “Note” below)
4. At this point if it is real thick add some of the reserved chick pea liquid, 1 tablespoon at a time until it’s creamy, and easy to dip and stay on a chip, but not too thick or too runny either. If you go overboard and it’s too runny then you will need to add more beans. If you do that then add a little more tahini too.
5. Add dill or oregano and salt, to taste, and blend one more time. Also, adjust for lemon, if needed. Some lemons are not as juicy as others 🙂 .
6. Spread hummus on a flat platter, top with toppings in the order they are listed above, or with some of your favorite toppings, and serve with plan pita bread or oven toasted pita chips and some veggie dippers, such as carrots, celery, zucchini and/or red peppers!

Note: If you want your hummus to be real creamy and smooth, boil the drained chick peas in 2 cups of water with a teaspoon of corn starch for about 10 minutes, first, then rinse and the skins come off easy using your fingers to press them off…takes some time but it makes the hummus extra smooth 🙂 .

Kali Orexi!