Experiment with different olive oils to tweak the flavour of this delicious hummus. Serve with pita chips or cold, crisp veggies like carrot sticks and cucumber slices.
- 1 15-oz. can garbanzo beans or chick peas, drained and rinsed
- 1/4 cup sesame tahini
- 1/4 cup Glasses & Grapes Garlic Extra Virgin Olive Oil
- 3 tbsp fresh-squeezed lemon juice
- 3 tbsp water
- Pinch ground cayenne pepper
- Salt to taste
Put all ingredients in a food processor until smooth. Refrigerate for about a half hour before serving.
Salt and Olive Oil Pita Chips
- 4 (8-inch) pita breads
- 1/2 cup Glasses & Grapes Chili Lime, Roasted Garlic, or House Blend Extra Virgin Olive Oil
- 1 tsp sea salt
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees F.
Using kitchen shears, cut around perimeter of each pita and separate into 2 thin rounds.
Working with 1 round at a time, brush cut side generously with oil and sprinkle with salt. Stack rounds on top of one another, cut side up, as you go. Using a chef’s knife, cut pita stack into 8 wedges. Spread wedges, cut side up and in single layer, on 2 rimmed baking sheets. Bake until wedges are golden brown and crisp, about 15 minutes, rotating and switching sheets halfway through baking. Let cool before serving.
Instead of cutting the pitas and oiling and seasoning each wedge, we brush oil and seasonings onto the pita halves, stack them, and then cut them into wedges.