Prep Time: 5 Minutes
1 (14.5 ounce) can Bush's chickpeas (Garbanzo beans), drained
2 rounded tablespoons Tahini sesame paste (found in both dairy and dry specialty foods sections)
3 - 4 TBLS extra-virgin olive oil (EVO), drizzled until the desires consistency
1/2 teaspoon crushed pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
1 fresh clove garlic, crushed (or 1 tsp prepared Spice World minced garlic)
1/2 lemon, juiced
6 Pita Pockets
Combine beans, Tahini, EVO, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste.
A good check for consistency is to scoop a bite of hummus with a tortilla chip. If the chip breaks, add more EVO (see note below) and blend to a consistency desires, but it should be softer than peanut butter.
Cut each pita into 6 wedges and place on a baking sheet. Brush lightly with olive oil, sprinkle with salt and bake for 5 minutes or until crisp.
Transfer hummus to a small dip dish, surrounded with warm pita wedges. Garnish with paprika.
Olive oil contains a wide variety of valuable antioxidants that are not found in other oils, specifically hydroxytyrosol. Studies suggest that olive oil has a protective effect against certain malignant tumors in the breast, prostate, endometrium and digestive tract. After gallic acid, hydroxytyrosol's oxygen radical absorbance capacity is ten times higher than that of green tea. So don't be afraid to use plenty of it here!!