Ingredients

• For the Hummus
• 1 13 oz can chickpeas, Drained and rinsed
• 2 cloves garlic, minced
• 4 ice cubes
• 1/3 cup tahini
• 1/2 teaspoon salt
• 1 lemon, juiced
• hot water, as needed
• extra virgin olive oil, to taste
• 2 pita breads, cut in 6-8 pieces
• pine nuts, oilve oil and sumac or paprika for garnish
• For the Mezze
• 1/4 red cabbage, cut in wedges for serving
• 1/4 cucumber, slices
• 2 tablespoon feta cheese, chunks
• 1/4 cups olives
• 3 peperoncini peppers

Cooking Instructions

1. Add chickpeas and minced garlic to the bowl of a food processor. Puree until a smooth, powder-like mixture forms.

2. While processor is running, add ice cubes, tahini, salt, and lemon juice.

3. Blend for about 4 minutes or so. Check, and if the consistency is too thick still, run processor and slowly add a little hot water. Blend until you reach desired silky smooth consistency.

4. Spread in a serving bowl and add a generous drizzle of olive oil. Add a few chickpeas to the middle and add your toppings of choice, drizzle with olive oil. Serve with warm pita wedges.