OLIVE STUDDED HUMMUS

3 cups (1 lb. 13 oz. can) chickpeas, drained
1/2 cup tahini
1/2 cup lemon juice
1/4 cup water
3 tbsp minced garlic
2 oz. (3/4 cup) sun dried tomatoes, chopped and hydrated
water, warm - 1/2 cup
2 cups California ripe olives, whole, pitted
12 pita bread rounds
72 (2 lbs.) plum tomato slices
72 California ripe olives, sliced
1 oz. (1 cup) fresh basil, chiffonade

Combine chickpeas, tahini, lemon juice, and garlic in a food processor. Puree until smooth.

Soften tomatoes by soaking in water. Drain.

Add tomatoes and olives to chickpea mixture; process just until olives are chopped.

Cut each bread round into sixths. Spread with hummus.

Garnish each with 1 plum tomato slice, 1 olive slice and basil.

Yield: 24 (4 oz.) Servings
Source: California Olive Industry