Instructions
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1
Drain the chickpeas but reserve the liquid.
2
Place the chick peas, all but 4-5 olives, tahini, lemon juice, 1 TBLSP.
3
olive oil, garlic, salt, cayenne and cumin in a food processor.
4
Add 4 TBLSP.
5
– 2/3 cup reserved bean liquid, depending on desired texture (start with the minimum).
6
Process until well blended.
7
Place the hummus in a serving dish and make a well in the center.
8
Spoon the remaining 1/2 TBLSP.
9
olive oil in the center.
10
Chop the remaining olives slightly and scatter them over the olive oil.
11
Sprinkle with the parsley.
12
Serve with cut up pita wedges.
13
Makes about 2-1/4 cups
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