Mediterranean Chicken and Hummus Toasts

I based this hummus on my father’s, which he made in his Greek deli for over 30 years. It’s intensely garlicky, but in the best possible way, and when it’s paired with roasted Mediterranean chicken, you have a truly winning flavor combination. I will say, though, that using good pita makes all the difference here. Do not use the dry pita “pockets” that have holes cut horizontally through the center of the pita, use whole pitas that have not been cut, as these are moist and much fluffier. After making these pita toasts, you’ll appreciate that lightly brushing fresh pita with olive oil and toasting it on a griddle is one of life’s most simple pleasures. • makes 16 toasts

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Hummus

• 3 (15-ounce) cans garbanzo beans, drained and rinsed
• 1 cup extra virgin olive oil
• 10 garlic cloves, peeled
• ¼ cup freshly squeezed lemon juice
• 2 teaspoons tahini
• ¾ teaspoon kosher salt
• ¾ teaspoon freshly cracked black pepper

Drumsticks and Pita

• Juice from 1 large lemon (about ¼ cup)
• ¼ cup plus 1 tablespoon extra virgin olive oil
• 4 garlic cloves, minced
• 2 teaspoons minced fresh oregano leaves
• 2 teaspoons minced fresh dill
• ¾ teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• 1½ pounds large chicken drumsticks (about 5)
• 4 quality fluffy pita breads (not pita pockets)

Preheat the oven to 375°F.

For the hummus, combine the garbanzo beans, olive oil, garlic, lemon juice, tahini, salt, and black pepper in a food processor and blend until completely smooth. Cover and refrigerate.

For the drumsticks, in a large bowl, combine the lemon juice, ¼ cup of the olive oil, the minced garlic, oregano, dill, salt, and black pepper and whisk together. Coat the drumsticks in the olive oil mixture and place on a baking sheet. Bake for 45 to 55 minutes, until the skin becomes golden and crisp and the juices run clear. Let cool slightly before removing the meat from the bones and setting it aside.

For the pita, heat a large skillet over medium heat. Lightly brush both sides of the pita breads with the remaining tablespoon olive oil. Toast one pita in the pan until lightly golden on each side. Remove from the pan and cut the pita into 4 slices. Repeat until all the pita is toasted and quartered.

To assemble, generously spread each pita slice with hummus and top with a piece of the chicken. Serve immediately.