Ingredients
The following ingredients have 7 Servings
- 14 oz can chickpeas ((about 1.5 - 2 cups cooked chickpeas), drained and rinsed)
- 2-3 teaspoons fresh lemon juice
- 2 tablespoons olive oil
- ¼ cup + 2 tablespoons water
- 1 tablespoon tahini ((optional))
- 1 tablespoon sriracha (or chili sauce, omit for no spice)
- 1 clove garlic (roughly chopped)
- ¼ teaspoon salt (or more, to taste (I used about ½ teaspoon))
- ¼ teaspoon ground black pepper (or to taste)
- 8 oz pita chips ((1 bag))
- 14 oz can chickpeas (drained and rinsed)
- 1 cup cherry tomatoes (or grape tomateos, halved or quartered)
- 4 oz feta cheese (crumbled or chopped)
- ½ cup olives (sliced)
- ½ small red onion (finely diced)
- 2-3 tablespoons parsley leaves (finely minced)
Instruction
- Add all the ingredients for the Hummus Sauce to a small food processor or blender and process until smooth. Drizzle in more water if you want to make a runnier sauce. Adjust the flavor with salt, pepper, lemon juice, and/or sriracha, to taste.
- Arrange the pita chips on a large platter (or split evenly between two large dinner plates). Top with chickpeas, grape tomatoes, feta cheese, olives, and red onion.
- Drizzle with Hummus Sauce and sprinkle with chopped parsley. Serve with extra hummus sauce and sriracha.
