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The last thing that I made for the meal was the hummus. The secret it removing the skin from the garbanzo beans and adding ice water and of course a sprinkle of love! In my kitchen we are always whisking up a better world! The Greek Olive Oil from Levos Farms really enhanced the flavor of the hummus. Sometimes I have found that the Italian Olive Oil can overpower it. This oil was perfect! I really loved using it today, it was so much fun to see the difference between the Italian Olive Oil and the Greek Olive Oil in these dishes. I really recommend trying this oil especially if you like some of these Greek dishes that I made. The company is nice enough to offer my food groups a discount if they want to try it. I am not being sponsored by the company, I got it as a gift from a friend. If you want to try it the company is offering a discount to my groups of 50% off the first 300 orders and then 20% off and free shipping on any other orders. My code is ELISECWL and the website is Truegreekimports.com Creamy Homemade Hummus Feiner Elise Feiner 2 (15 ounce) cans of chickpeas (garbanzo beans, I like Goya) 1/3 cup of the liquid from the beans The juice of 1 large lemon 2- 3 cloves garlic, peeled and crushed or 4 cloves roasted garlic ½- 1 cup tahini (usually ½ cup per can) I use Soom brand – I order from Amazon (I tend to go to ¾ cup) 1/2 - 1 teaspoon cumin (I just use ½ because I’m not a huge fan of cumin (You can leave it out too) 1 teaspoon sea salt Sprinkle of garlic salt Freshly grated black pepper (just a little) ¼ - 1/3 cup extra virgin olive oil (if you have roasted garlic oil use that) Ice water Drain the liquid from the cans of garbanzo beans and set aside; measure 1/3 cup. Roll the garbanzo beans between your fingers to remove the skin. Yes, this is a pain, but you will get a much creamer hummus this way. Set about 15 beans aside to decorate the hummus if desired. You can also top with Kalamata olives, paprika, za’atar, etc. I tried the boiling method to remove the skins and did not like the texture it gave to the hummus, so I recommend removing them by hand, it just takes a few minutes. Place the lemon juice and the garlic into the food processor and pulse, and let it sit for 15 minutes or so. Add the tahini and about 2 tablespoons of ice water. Add the liquid from the chickpeas, the cumin, salt, pepper, garlic salt, and the chickpeas. Pulse a few times to make it creamy. Drizzle in the olive oil and process again. If it is too thick, you can add a little more liquid, but I didn't need to do that. Add a little ice water and process again. Taste and re-season with salt, pepper, or cumin to taste. I usually add another 2-4 tablespoons of ice water, one at a time until it is the consistency I like. Place on a plate to serve. Take the back of a spoon and make a circular pattern. Drizzle with a little olive oil, sprinkle on a little paprika, and top with the remaining garbanzo beans. To cook dried chickpeas, place 1 pound and 1 teaspoon baking soda into a large saucepan and fill with water. Bring to aboil and skim off any gunk or foam that rises to the surface. Continue to boil until they are very mushy, about 1 hour to 1 ½ hours. Add more water if necessary. As in the above, drain in a fine mesh strainer, rinse under cool water, and drain before you use them. You can add them back to the pot and add cold water, stir it up and the shells will float to the top, remove them with a strainer or slotted spoon. You may need more liquid in the recipe as you don’t have the liquid from the can. Follow the above directions adding the chickpeas as above. You can top with paprika, olives, garbanzo beans, everything bagel topping, sesame seeds, pine nuts, etc, #eatgreek #hummus #levosfarms #truegreekimports