Hummus With Grilled Pita

Author: Chef John Cook of FEZ Restaurant

Issue: February, 2008, Page 92

Makes 2 1/2 cups
Hummus
2 (14 1/2-ounce) cans chickpeas (also called garbanzo beans), drained well
1/4 cup freshly squeezed lemon juice
2 to 3 tablespoons tahini (paste made of ground sesame seeds)
3 small cloves garlic, minced
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup light olive oil
Garnish
Oil-cured black olives
1/2 teaspoon sweet or hot paprika or smoked paprika
1 tablespoon extra-virgin olive oil

Pita
Pita breads
Extra-virgin olive oil

Photo By Werner Segarra

1. Place the first 6 ingredients in a food processor and purée until smooth.
2. Scrape the sides of the bowl and, with the food processor running, slowly add the olive oil. Scrape the sides again, check seasoning and purée again to make a smooth hummus.
3. Place hummus in a serving bowl or on a plate and top with garnish ingredients. Serve at room temperature. (Cover if you are not serving immediately.)
4. Brush both sides of pitas very lightly with extra-virgin olive oil, and toast in a grill pan or flat pan until crispy and golden on both sides. Cut into four or six triangles and serve with hummus.