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TO MAKE THE HUMMUS: Combine the chickpeas, garlic, cayenne pepper, cumin, paprika, salt, lemon juice, and tahini in the work bowl of a food processor fitted with the metal blade.
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Add just enough olive oil through the feed tube to get the mixture turning, usually about 2 tablespoons.
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(Too much oil at the beginning will prevent the finer pieces of chickpea from grinding smoothly, creating a coarse blend.)
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Scrape down the sides.
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Run the processor until the chickpeas are ground completely.
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Once the mixture is smooth, slowly add up to 4 tablespoons more olive oil to achieve a silky consistency.
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The folks at Highs say, Run your machine a long time.
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We almost whip it.
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I let the machine run for another 3 minutes or so.
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Spoon the hummus into a serving bowl; set aside.
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TO MAKE THE PITA CRISPS: Preheat the oven to 350F.
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With a knife, slit open the pitas along their edges and pull each apart into 2 rounds.
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With a pastry brush, lightly paint both sides of each pita half with olive oil.
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Sprinkle both sides with salt and cut each round into 8 wedges.
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Lay the pita wedges in a single layer on baking sheets.
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Bake until light golden brown and crisp, about 10 minutes.
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To serve, drizzle olive oil over the hummus and sprinkle with chopped parsley.
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Accompany with pita crisps, Greek olives, and chopped fresh tomatoes.
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Tahini is made by pulverizing sesame seeds into a paste with a consistency similar to peanut butter.
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Many regular grocery stores stock tahini, so ask for help if you cant easily find it yourself, or try stores that specialize in Middle Eastern food.
