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To Make the Hummus:
1 – 14 or 19 oz (398 – 540 ml) tin chick peas (also called garbanzo beans), drained but keep ½ cup of the liquid aside
2 garlic cloves
Juice from 1 lemon
2 tsp. Salt, preferable sea salt (not as “salty” tasting as conventional table salt. If that’s all you have, start with 1 tsp. and add more to taste)
¼ cup tahini (sesame seed paste)
Set Aside for Topping:
1 Clamshell of Cherry Tomatoes (chopped in halves)
1 Long-English Cucumbers (chopped)
1–2 Red Bell Peppers (chopped)
Pita Bread for Dipping
Optional, Olive Oil & Greek Seasoning to drizzle and sprinkle on top
Start by chopping the garlic cloves in the food processor. Add the drained chickpeas, garlic cloves, lemon juice, salt and tahini paste to the processor and blend together, adding enough liquid (from the drained chickpeas) to make a creamy consistency, usually about ¼ cup. (If you prefer, you can add 1 – 2 tablespoons olive oil, and 1-2 tablespoons warm water in place of the chick pea liquid).
In a shallow 8 or 9 inch pie plate, layer the following:
1. Hummus – either purchased or make your own. (making your own hummus is extremely easy and inexpensive – see recipe above.)
2. A selection of diced fresh vegetables – cucumbers, tomatoes, red, orange or yellow peppers, olives
3. Crumbled feta cheese
4. Sprinkle with a pre-mixed Greek seasoning (I use Club House brand)
5. If you are not serving this immediately, cover with wrap and refrigerate.
6. Just before serving drizzle some extra-virgin olive oil over top.
Serve with warmed pita breads or pita chips. Warning – this disappears quickly, grab some before it’s all gone!