Hummus! Recipe
Housemade Hummus topped with baby kalamata olives, cucumbers and feta, served with warm pita
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Ingredients
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Hummus Base
Toppings
Pita
Method
Hummus Preparation
- 1
Drain and Rinse Chickpeas
Open the can of chickpeas, drain the liquid, and rinse them under cold water to remove excess sodium.
- 2
Blend Ingredients
In a food processor, combine the drained chickpeas, tahini, garlic cloves, lemon juice, olive oil, ground cumin, salt, and water. Blend until smooth and creamy. If the mixture is too thick, add more water a tablespoon at a time until the desired consistency is reached.
- 3
Taste and Adjust
Taste the hummus and adjust the seasoning if necessary, adding more salt or lemon juice to suit your preference.
Topping Preparation
- 4
Prepare Toppings
Slice the cucumber into thin rounds or cubes. Chop the baby Kalamata olives if desired. Crumble the feta cheese into smaller pieces.
Serving
- 5
Warm the Pita
Heat the pita bread in a dry skillet over medium heat for 1-2 minutes on each side until warm and slightly toasted.
- 6
Assemble the Dish
Spread the hummus in a shallow bowl, top with sliced cucumbers, baby Kalamata olives, and crumbled feta cheese. Drizzle with a little olive oil if desired.
- 7
Serve
Serve the hummus with warm pita bread on the side for dipping.
