Print

Oregano Feta Hummus Recipe:

Approx. 2 Cups

Ingredients

  • 3/4 Cup Dried Garbanzo Beans – 1 1/2 Cups Cooked
  • 1/3 Cup Feta Cheese
  • 2/3 Cup Roasted Tahini
  • 1/3 Cup Fresh Oregano
  • 1/2 Cup Extra Virgin Olive Oil
  • 3/4 Cup Filtered Water
  • 2 Tablespoons Fresh Squeezed Lemon Juice
  • 1 Cloves Garlic
  • 3/4 Teaspoon Sea Salt

Greek Pico de Gallo Recipe:

  • 1 Cucumber - diced
  • 1 Container Cherry Tomato - halved - or quartered
  • 1/4 Red Onion or 1/2 Cup - minced
  • 1/3 Cup Feta - crumbled
  • 2 Tablespoons Fresh Oregano - roughly chopped
  • 1 - 2 Cloves Garlic - minced
  • 1 Tablespoon Lemon Juice - fresh squeezed
  • 1/2 Teaspoon Salt - or to taste

Baked Pita Chips

  • 4 - 6 Pita – cut each pita into 24 wedges
  • Drizzle of Extra Virgin Olive Oil
  • 1/4 Teaspoon Sea Salt

Instructions

Preparing garbanzo beans

  1. You can cook the garbanzo beans two different ways: one is a quick way, the other is by soaking the beans overnight which is better for your digestion.
  2. This is how I prepare them plus if you are going to make falafels this is the way to go.
  3. Place them in a large bowl cover with filtered water. They will expand to over double their size, make sure you cover by several inches of water to allow for expansion. Soak overnight for at least 12 hours then drain and rinse.

Quick method

  1. Place the beans in a pot and cover with at least 2 inches of water above the beans and bring to a boil for 5 minutes.
  2. Remove from the heat and let the beans soak in the warm water for 1 hour then drain the water and rinse. Follow cooking the beans instructions below.

Cooking the beans

  1. If you want extra smooth hummus you can do as Yotam Ottolenghi and Sami Tamimi do from their cookbook “Jerusalem” and remove the skins from the garbanzo beans.
  2. Add chickpeas to a large saucepan over high heat. Stirring constantly for about 2 – 3 minutes. Covers the chickpeas by about 2 inches of water and bring to a boil and reduce to simmer on medium heat for about 30 – 60 minutes or until soft, depending on the type and freshness, sometimes even longer. Skim off the foam and skins that float to the surface. They should be very fairly tender pressing between your fingers but not too mushy.

or

  1. Put the beans back in the pot and cover with several inches of filtered water.
  2. Bring to a boil and reduce to simmer on medium heat for about 30 – 60 minutes or until soft, depending on the type and freshness, sometimes even longer.
  3. They should be very fairly tender pressing between your fingers but not too mushy.

Hummus

  1. Remove the skins off each chickpea.
  2. Add all ingredients to a food processor or blender and puree until smooth.
  3. Greek Pico de Gallo
  4. Mix all ingredients together and set aside to let flavors incorporate.
  5. I like to serve it at room temperature.

Baked Pita Chips

  1. Preheat the oven to 350 degrees
  2. Cut each pita into 24 triangles and place on one side of a parchment lined baking sheet. Drizzle with olive oil and salt and gently toss.
  3. Bake for 10 – 12 minutes until crispy.