Banzo Recipe

Prepare chickpeas

If using canned chickpeas, drain and reserve 2–4 tablespoons of the liquid. Rinse the beans in cold water and pat dry. If using home-cooked chickpeas, use hot but not boiling beans and reserve some cooking liquid.

Blend base

In a food processor, combine the cooked chickpeas, 3 tbs extra-virgin olive oil, 1 tbs tahini, 2 tbs lemon juice, smashed garlic cloves, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Pulse until mixture breaks down, then stream in 4 tbs water (or reserved chickpea liquid) while processing until smooth but slightly textured. Stop and scrape bowl as needed. Total blending time ~2–3 minutes.

Adjust consistency and seasoning

Taste and adjust: add more lemon juice for brightness, more salt for seasoning, or additional water/olive oil 1 tbs at a time to reach a thick, spoonable spread (similar to thick hummus). Set aside in a bowl and keep warm or at room temperature.

Combine halved cherry tomatoes, diced cucumber, thinly sliced red onion, chopped parsley and mint in a medium bowl. Add 1 tsp lemon zest and 1/4 tsp sea salt. Toss gently to combine. Let sit 5–10 minutes to macerate slightly and meld flavors.

Warm the pita or flatbreads in a dry skillet over medium heat for 30–60 seconds per side or wrap in foil and warm in a 350°F (175°C) oven for 5–7 minutes.

Spread about 1/2 to 3/4 cup of the chickpea banzo on each warm pita, leaving a small border. Drizzle 1/2 tbs olive oil over the spread and sprinkle 1/4 tsp sumac per pita.

Top the spread with a generous spoonful (about 1/4–1/3 cup) of the herb & veg mixture. Sprinkle 1/2 tbs toasted pine nuts or chopped roasted almonds, and crumble about 2 tbs feta on each if using. Add a small handful of microgreens or baby arugula for peppery freshness if desired.

Finish with an optional extra drizzle of olive oil and a final pinch of smoked paprika or sumac. Serve immediately while pita is warm.