Classic Hummus & Homemade Herbed Toast Points
1 15-oz. can garbanzo beans, drained and peeled
½ c. tahini
2-3 Tbsp. freshly squeezed lemon juice, more as needed
2-3 small cloves garlic, roughly chopped
¾ tsp. kosher salt, more to taste
water, as needed
sumac for dusting
Be sure your garbanzo beans are peeled, then blend them in a food processor by themselves for one minute or until powdery clumps form. Scrape down the sides, then blend again until uniform consistency is achieved. Add the tahini, lemon juice, garlic, and salt and blend until smooth. While the food processor is running, drizzle in one tablespoon of water at a time, until a smooth, creamy, and light mixture forms. Taste and adjust the seasonings to your liking, adding more lemon, garlic, and salt as preferred. Just before serving, drizzle with your favorite olive oil and sprinkle with sumac or paprika as available. Serve with toast points, carrots, snow peas, or the dipping tools of your choosing, or use as a sandwich spread. You can also try adding sun-dried tomatoes, basil pesto, roasted red peppers, and more -- the possibilities are endless!
Toast Point Ingredients:
½ tsp. kosher salt
¼ tsp. zaatar, paprika, or favorite herbs of your choosing
3 5-inch pitas, sliced into eigths
1 Tbsp. olive oil
(any flavor you like, but our favorites are Basil, Cayenne, Cilantro & Roasted Onion, Eureka Lemon, or any of our fabulous, seasonally rotated Varietals)
Toast Point Preparation:
Preheat oven to 400°F. Combine salt and herbs in a small bowl and set aside. Place the sliced pita wedges in a single layer on a baking sheet, brush the tops with olive oil, and sprinkle with half of the salt mixture. Flip the wedges over and repeat so that both sides are evenly coated. Place on center rack and bake 12-15 minutes, until the toast points are golden brown and crispy. Remove from oven and transfer to drying rack. Allow to cool and serve either slightly warm or at room temperature!
Recipe adapted from What’s Gaby Cooking.
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