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A recipe for smooth and flavorful Olive & Feta Hummus with homemade Garlic Sea Salt Pita Wedges - perfect for game days and parties!


1 bowl of hummus - approximately 4-6 servings

Total time

15 minutes


  • 1 14-oz can chickpeas (drained and rinsed)
  • ¼ cup high quality extra virgin olive oil, such as Pomora
  • 1 small garlic clove
  • juice of lemon (about 1.5 tablespoons)
  • 2 tablespoons water, or more to taste
  • ½ cup olives (see notes below)
  • ¼ cup feta cheese
  • salt & pepper to taste (about 1/4 teaspoon each)
  • 2 8-inch whole wheat pitas
  • 2 tablespoons garlic-infused extra virgin olive oil (see notes below)
  • sea salt (to taste)


  1. Prepare the pita wedges: Preheat oven to 400F. Brush the pita breads with garlic-infused extra virgin olive oil. Cut each pita into 8 wedges and place on a large baking dish. Season with sea salt to taste. Bake at 400F for 5-8 minutes, or until the pita wedges are toasted. Allow to cool.
  2. Prepare the hummus: In a medium size food processor, combine the chickpeas, extra virgin olive oil, garlic clove, lemon juice, salt, pepper, and water. Process for about a minute, or until the mixture is smooth. Add more water, salt, or pepper if desired and process to incorporate the ingredients.
  3. Add the olives and feta cheese and pulse for a few seconds at a time until the desired texture is achived - this hummus is great chunky or smooth! Serve with toasted Garlic Sea Salt Pita Wedges

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