The tasty legumes called chickpeas, garbanzo beans or ceci (depending upon the cuisine in which they are used) boast a rich, nutty character that complements many dishes. They're the starring ingredient in hummus, a Mediterranean specialty that is spread on warm pita bread or used as a dip for crudités. To make hummus, soak and cook dried chickpeas, or opt for a quality canned product.
2 cups drained canned chickpeas, liquid reserved
3 Tbs. tahini
3 Tbs. fresh lemon juice, plus more, to taste
2 to 3 Tbs. plus 1 tsp. Olivier Toasted Garlic Oil
1/8 to 1/4 tsp. cayenne pepper
Salt, to taste
6 pita breads
1 tsp. chopped fresh flat-leaf parsley
In the bowl of a food processor, combine the chickpeas, tahini, the 3 Tbs. lemon juice, the 2 to 3 Tbs. garlic oil, cayenne pepper and salt. Process until smooth, adding some of the chickpea liquid to loosen the texture. Taste and adjust the seasonings with salt and more lemon juice, if needed. Transfer the hummus to a serving bowl, cover with plastic wrap pressed directly onto the surface and refrigerate until ready to serve. Bring to room temperature before serving.
Prepare a medium fire in a grill.
Grill the pita breads until grill marks appear underneath, about 1 minute. Turn the breads over and continue grilling for about 1 minute more. Transfer to a cutting board and cut into wedges. Drizzle the hummus with the 1 tsp. garlic oil and sprinkle with the parsley. Place the bowl on a platter and surround with the pita wedges. Serve immediately.