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Loaded Greek Style Hummus with Toasted Pita Bread or Pita Chips

A wonderful, well balance appetizer to serve at your next gathering. It's creamy, tangy and perfectly salty!
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Ingredients Method Notes

Ingredients
  

  • 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 (or any other white bean, if preferred) 15.5 oz, drained (reserve some liquid)
  • 1/2 teaspoon fresh oregano finely chopped (or 1/4 teaspoon dried)
  • salt to taste
  • Plan pita bread, or oven toasted pita chips
  • Celery and carrot sticks, and/or zucchini and red peppers slices, for dipping
  • Toppings: 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.

Method
 

  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 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 some of your favorite toppings, and serve with plan pita bread slices or oven toasted pita bread chips, and celery and carrot sticks, and/or zucchini and red pepper slices.

Notes

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, first, for about 10 minutes 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 :) .