Harmony Garden Hummus Recipe

Prepare chickpeas

Drain canned chickpeas, reserving a few tablespoons of the liquid. Optionally rub skins off a portion of the chickpeas for extra smoothness.

Blend tahini and lemon

In a food processor, combine tahini and fresh lemon juice and process 30 seconds until thick and pale. Scrape down sides.

Add garlic and seasonings

Add garlic cloves, ground cumin and kosher salt to the tahini-lemon mixture and pulse until garlic is finely chopped and integrated.

Process chickpeas

Add chickpeas to the food processor and blend until coarse paste forms. While processing, drizzle in 3 tbsp EVOO and 3 tbsp reserved chickpea liquid or ice water in a steady stream to loosen and emulsify until very smooth (1–2 minutes). Stop and scrape sides as needed.

Adjust texture and seasoning

Taste and adjust salt or lemon. If too thick, add up to 2 more tablespoons of chickpea liquid or water to reach a creamy, spreadable consistency.

In a small bowl combine dried za'atar with finely chopped parsley. Reserve a pinch for sprinkling over the finished hummus and set the rest aside for service.

Quick-pickle carrots

Place julienned carrots in a heatproof jar or bowl. In a small saucepan, combine white wine vinegar, water, sugar, salt and red pepper flakes. Heat until sugar and salt dissolve and liquid is warm but not boiling. Pour the hot brine over the carrots, press to submerge, cool to room temperature, then refrigerate at least 30 minutes (or up to 24 hours) before using.

Toast almonds

In a dry skillet over medium heat, toast almonds until fragrant and lightly golden, about 3–4 minutes, shaking pan to avoid burning. Cool slightly.

Blend romesco

In a blender or small food processor combine drained roasted red peppers, toasted almonds, chopped tomato, sherry vinegar, smoked paprika, garlic clove and 2 tbsp EVOO. Pulse until a coarse, spreadable paste forms. Transfer to a bowl and fold in crumbled feta and 1/2 tsp kosher salt. Taste and adjust seasoning. The feta will make the romesco creamy and slightly tangy.

Prepare relish

If using pre-made components, combine 1/2 cup mixed chopped tomatoes, olives (pitted, chopped), and capers in a bowl. Add 1 tbsp EVOO, 1 tsp lemon juice and 1 tsp chopped fresh mint. Stir to combine and adjust salt to taste.

Prepare house pickles

If using small quick-pickles, quarter or slice as desired and drain. Reserve a few pieces for garnish.

Preheat oven to 400°F (200°C) or heat a skillet. Brush pita lightly with 1 tbsp EVOO. Toast pita on a baking sheet in the oven for 5–7 minutes until warm and golden, or toast in a skillet 1–2 minutes per side until char marks appear. Keep warm and slice into wedges for serving.

Spread: Spoon a generous mound (about 1/3–1/2 cup) of hummus in the center of a shallow serving bowl and use the back of a spoon to create a shallow well in the middle.

Layer flavors: Spoon 2–3 tablespoons of feta romesco into the well of the hummus. Arrange a few pickled carrot pieces on top and around the hummus. Scatter 2–3 tablespoons of Mediterranean relish and a few house pickles around the edges.

Garnish: Drizzle 2 tbsp extra-virgin olive oil over the hummus. Sprinkle the za'atar-parsley mixture across the top, add a light dusting of sumac if using, and scatter toasted sesame seeds or pine nuts if desired.

Serve: Plate with toasted pita wedges alongside. Encourage guests to scoop through the layers (hummus, romesco, pickles, relish) to get balanced bites.