Gabriel Caliendo is about as comfortable in a kitchen as anyone can be. His parents owned a deli, and he remembers barely being able to walk, yet he was helping his parents crush and cure olives, weave buffalo mozzarella, and grind and stuff sausage. He got a work permit when he was 14 and was hired by a number of hotels and restaurants. Fast forward several years of experience and training, and Caliendo landed at the Ritz-Carlton, Laguna Niguel, where he spent a decade working his way up from line cook to banquet chef. From there, he headed to Europe to round out his training and experience before returning to Orange County. He taught culinary arts at Orange Coast College for five years and has his own list of certificates of training. Now he’s working toward his master chef certification. But if the recipe he shares here is any indication, Caliendo’s early childhood Mediterranean influences have not been lost. lazydogcafe.com

MEDITERRANEAN HUMMUS
Makes 4 to 6 servings

INGREDIENTS
14        oz. can of garbanzo beans, drained
3          tbs. lemon juice, fresh-squeezed
1          clove garlic, chopped
3          tbs. flat-leaf parsley, chopped
1 1/2    tsp. salt
1/2       tsp. black pepper, fresh-ground
2          tbs. tahini paste
1/2       cup extra virgin olive oil

PREPARATION
Using a food processor, combine garbanzo beans, lemon juice, garlic and tahini paste, and purée until smooth, scraping the sides often. Slowly add the olive oil to the mixture while processor is running, then add the remaining ingredients. Refrigerate for at least one hour or overnight before serving.

Serve with pita, and fresh cucumber and tomato slices for an authentic Mediterranean-style appetizer.

Chef’s tip: You can keep the hummus refrigerated for up to three days.