Preparation:

Rinse and drain chickpeas.  

In a food processor, place chickpeas, water, lemon juice, tahini, garlic, salt, and olive oil. Process for 30 seconds to incorporate. Stop food processor and scrape sides with a spatula to gather larger chickpea pieces.

Process another minute and repeat scraping procedure. Taste and adjust seasoning. Process for 30 seconds to a minute more. If too thick, add either lemon juice or olive oil depending upon your taste. Process again if necessary.

To serve, portion Romaine lettuce on four plates and place equal portions of hummus and salads (olives, peppers, and eggplant) over lettuce. Accompany with a pita bread.