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.
Easier Seasoning:

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.