Rinse drained chickpeas briefly under cold water. Reserve 2–3 tablespoons of the liquid from the can (aquafaba) or use water if none. Peel the garlic.

Blend

In a food processor combine chickpeas, tahini, lemon juice, garlic, cumin and salt. Pulse to combine, then run the processor while slowly streaming in 2 tablespoons olive oil. If mixture seems very thick, add reserved chickpea liquid or water 1 tablespoon at a time until smooth and creamy (about 1–2 tablespoons). Scrape down sides as needed, blend until velvety (about 1–2 minutes total).

Season & Finish

Taste and adjust salt, lemon or cumin. Transfer to a shallow serving bowl, drizzle remaining 1 tablespoon olive oil over top and sprinkle smoked paprika for garnish.

Guacamole

Halve avocados, remove pits, scoop flesh into a bowl. Immediately mash with a fork to desired texture (some chunky). Add lime juice and mash briefly to combine and slow browning.

Fold in finely diced red onion, tomato, chopped cilantro and minced jalapeño (if using). Season with salt and black pepper, taste and adjust lime or salt as needed. Keep covered with plastic wrap pressed to the surface until serving to minimize browning.

Giovanna Olives

If olives are whole and you prefer smaller pieces, halve or pit them. In a small bowl, combine olives with lemon zest, chopped oregano, thinly sliced garlic and chili flakes. Add 1 tablespoon olive oil and toss to coat. Let marinate at room temperature for 10–20 minutes to develop flavor.

Pitta Bread & Assembly

Preheat oven to 200°C (400°F) or heat a dry skillet over medium heat. Lightly brush pitta breads with 1 tablespoon olive oil and sprinkle with sea salt.

To warm in oven: place pittas directly on the rack or on a baking sheet and bake 5–7 minutes until puffed and lightly golden. To use skillet: toast 1–2 minutes per side until warm and slightly charred. Wrap warmed pittas in a clean towel to keep soft.

Place hummus, guacamole and Giovanna olives in separate small bowls on a platter. Serve with warm pitta breads for tearing and dipping. Garnish hummus with extra paprika and a drizzle of olive oil; garnish guacamole with a cilantro sprig if desired.