Hummus with Olives and Grilled Pita

Hummus topped with olives and feta served with grilled pita wedges.

Hummus with Olives and Grilled Pita

Yaya's restaurant famous hummus recipe with olives and feta.

Course Appetizer Recipes

Cuisine Mediterranean Greek

Prep Time 10

Cook Time 0

Total Time 10

Servings

Calories 122kcal

Author Lea Ann Brown

Ingredients

1 large clove garlic
2-15 ounce cans chickpeas drained, liquid reserved
1 ½ teaspoons kosher salt
⅓ cup tahini sesame paste
1 lemon freshly squeezed lemon juice 1 lemon
6 tablespoons water or liquid from the chickpeas
1 Tablespoon Olive oil
½ Cup Feta Cheese
¼ Cup Assorted Kalamata Olives
1 Tablespoon chile oil

Instructions

Turn on the food processor fitted with the steel blade and drop in the garlic. Give it a couple of whirls until the garlic is chopped.
Add the rest of the ingredients (through olive oil) to the food processor and process until the hummus is pureed. Taste, for seasoning.
Pour mixture into a bowl and fold in Feta cheese and olives. Drizzle with chile oil. chile oil. Top with additional feta and olives. Serve immediately or refrigerate for up to three days in the fridge. Serve with warm or grilled pita wedges.
Adjust seasonings and add more reserved chickpea liquid if you want a smoother texture.
Brush each side of the pita bread with olive oil. Place pita bread on a 350 - 400 degree hot grill. Grill for about 1 minute per side. Watching it closely so it doesn't burn. You only want to get it nice and toasty with visible grill marks.
Cut it into wedges and serve immediately.

Notes

Can I make this recipe with dried chickpeas? Yes. Soak 1 cup of dried chickpeas overnight with enough water to cover by two inches. Drain the chickpeas the next morning and replace the water. Add about a tablespoon of salt to the chickpeas and bring to a boil. Reduce heat and simmer until crunchy tender. Depending on the age of the chickpeas, this could take anywhere from 90 minutes to 2 hours. Fresher dried chickpeas cook quicker.

Nutrition