15ounce canchickpeas/garbanzo beansdrained and rinsed
.33cuptahini1/3 cup
3tablespoonsolive oil
2tablespoonsfresh lemon juice
2large clovesgarlicsmashed
.13teaspooncayenne pepper1/8 teaspoon
4tablespoonshot watermore or less may be needed
1.5cupsEnglish cucumber1 large
1cupRoma tomatoesabout 2 large
0.5cupchopped Greek olivesI used Kalamata
.25cupfinely chopped red onion
.25cupcrumbled feta cheese
1tablespoonItalian parsleyto garnish
sea salt and black pepper to taste
pita chipsfor serving
Instructions
Drain, rinse, and remove the loose skins from the chickpeas. If you shake them around in a wire mesh strainer, the skins fall off by themselves.
Place the chickpeas, tahini, olive oil, lemon juice, garlic, cayenne, salt and pepper in a blender canister.
Puree to thoroughly combine. Gradually add hot water until you reach your desired consistency. Check the seasonings and add more if needed.
Spread the hummus into a shallow, 10-inch serving dish.
Top with diced cucumber, tomato, olives, red onion, and crumbled feta cheese. Season to taste with sea salt and black pepper.
Cover with plastic wrap and chill in the refrigerator until ready to serve. Garnish with flat-leaf parsley, if desired, and serve with pita chips.
Notes
Feta cheese can be found in the specialty deli section in your local grocery store. It comes in blocks or crumbled in small packages.
You can use any type of cucumber, I just prefer the skinnier English version.
The type of serving dish that you use is up to you. The ceramic tart dish looked interesting to me, but a pie plate or large serving platter works just as well.
If red onions are too strong for your tastes, substitute sliced green onions.
In a pinch, substitute 16 ounces of store-bought hummus and top with the chopped vegetables and cheese.