# What You Need:
→ Hummus
01 - 1 1/2 cups cooked chickpeas (or 1 can, drained and rinsed)
02 - 1/4 cup fresh lemon juice (about 1 large lemon)
03 - 1/4 cup tahini
04 - 1 small garlic clove, minced
05 - 2 tablespoons extra-virgin olive oil, plus additional for serving
06 - 1/2 teaspoon ground cumin
07 - 2 to 3 tablespoons cold water
08 - 1/2 teaspoon sea salt
→ Homemade Pita Bread
09 - 2 cups all-purpose flour, plus extra for dusting
10 - 2 teaspoons instant dry yeast
11 - 1 teaspoon sugar
12 - 3/4 cup warm water
13 - 1 tablespoon olive oil
14 - 1/2 teaspoon salt
→ Veggie Sticks
15 - 2 large carrots, peeled and cut into sticks
16 - 1 cucumber, cut into sticks
17 - 1 red bell pepper, cut into strips
18 - 1 yellow bell pepper, cut into strips
19 - 1 cup cherry tomatoes
# Steps:
01 - Combine tahini and fresh lemon juice in a food processor and blend for 1 minute until creamy.
02 - Add extra-virgin olive oil, minced garlic, ground cumin, and sea salt to the mixture and process for 30 seconds.
03 - Add cooked chickpeas and blend for 1 minute. Scrape down the sides, add 2 tablespoons cold water, and process until smooth and fluffy; add additional water if needed to reach desired consistency.
04 - Taste and adjust salt or lemon juice as necessary. Transfer to a bowl, drizzle with olive oil, and optionally garnish with paprika or sesame seeds.
05 - Dissolve instant dry yeast and sugar in warm water in a bowl, allowing it to sit for 5 minutes until frothy.
06 - Add all-purpose flour, salt, and olive oil to the yeast mixture and mix until a dough forms.
07 - Knead the dough on a floured surface for 5 to 7 minutes until smooth and elastic.
08 - Place the dough in a lightly oiled bowl, cover it, and allow it to rise in a warm environment for 1 hour until doubled in size.
09 - Preheat the oven to 475°F (245°C) with a baking stone or tray inside to heat thoroughly.
10 - Punch down the risen dough, divide into 6 equal portions, and roll each into a 1/4-inch thick circle on a floured surface.
11 - Place the rolled dough circles onto the preheated baking surface and bake for 3 to 4 minutes until they puff and turn lightly golden.
12 - Cover the baked pitas with a clean kitchen towel to retain softness while cooling.
13 - Wash, peel, and cut carrots, cucumber, red and yellow bell peppers into sticks or strips, then arrange with cherry tomatoes on a serving platter.
14 - Arrange hummus in a bowl surrounded by warm pita wedges and fresh veggie sticks for serving.
