Put the chickpeas in a food processor and process to break them up. Add the tahini, lemon juice + zest, garlic, and 1 teaspoon of salt. Process until it becomes blended and creamy. Drizzle in the ice water and let it blend for about 5 minutes. This is where you want to adjust the taste and the texture. Add more tahini, garlic, lemon or salt if desired. If it is still pasty, add more cold water a tablespoon at a time. The goal is to get a very smooth and creamy texture here. Let it rest for about 30 minutes before serving. Or refrigerate, but remove 30 minutes before serving. Store covered in the refrigerator for a week.
Homemade pita chips make hummus SO much better! Heat a bit of olive oil over medium heat, cut pita bread in wedges, and saute on both sides until golden. Remove from the pan and top with coarse salt. I also love sprinkling za’atar and sumac over the chips.
The salad is: a variety of olives from my grocery store olive bar, mini heirloom tomatoes, chopped roasted red pepper, parsley, red onions, feta, za’atar, sumac, coarse salt, and olive oil.