2 cloves garlic, crushed
1 - 2 cloves garlic, crushed
1/2 cup tahini (ground sesame paste)
1/2 - 1 teaspoon ground cumin
1/2 - 1 teaspoon ground coriander
20-30 mixed green and black olives (with pits)
1-2 tablespoons chopped Italian parsley
Combine the chickpeas, garlic, zest, lemon juice, tahini, cumin, coriander, red pepper flakes, and salt in a food processor and pulse. Gradually add some warm water a little at a time, scraping the sides of processor. Pulse again. Add the oil. Keep blending until you get a smooth consistency. Taste for seasoning and adjust with salt, spices, or lemon juice as needed. (Note: mix the tahini in jar well before using)
Place hummus in a medium-sized round plate or bowl, and create a shallow well in the center to make room for the olive salad. Run a small fork around the edges (rim) of the hummus to create ridges. Drizzle a thread of olive oil on the ridges.
Place olives, roasted peppers and parsley in the well. Pour a generous amount of olive oil into it. Sprinkle and alternate pinches of paprika and cumin on ridges as a decoration for color. Serve with pita, naan bread, or any flat bread of your choice.