# Components:
→ 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 tbsp extra-virgin olive oil, plus extra for serving
06 - 1/2 tsp ground cumin
07 - 2–3 tbsp cold water
08 - 1/2 tsp sea salt
→ Homemade Pita Bread
09 - 2 cups all-purpose flour, plus extra for dusting
10 - 2 tsp instant dry yeast
11 - 1 tsp sugar
12 - 3/4 cup warm water
13 - 1 tbsp olive oil
14 - 1/2 tsp 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
# Directions:
01 - Combine tahini and lemon juice in a food processor and blend for 1 minute until creamy. Add olive oil, minced garlic, cumin, and salt; process for 30 seconds. Incorporate chickpeas and blend for 1 minute, scraping sides. Add 2 tablespoons cold water and blend until smooth and fluffy; add more water if needed. Adjust seasoning, transfer to a bowl, drizzle with olive oil, and optionally garnish.
02 - Dissolve yeast and sugar in warm water in a bowl; let sit 5 minutes until frothy. Add flour, salt, and olive oil; mix to form dough. Knead on a floured surface for 5–7 minutes until smooth. Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour. Preheat oven to 475°F and heat a baking tray or stone inside. Punch down dough, divide into 6 balls, roll each into a 1/4-inch thick circle. Bake on hot tray 3–4 minutes until puffed and lightly golden. Cover with towel to retain softness.
03 - Wash and cut carrots, cucumber, and bell peppers into sticks; clean cherry tomatoes. Arrange all vegetables on a serving platter.
04 - Place hummus in a bowl and surround with warm pita wedges and assorted veggie sticks, ready to enjoy.
