# What You’ll 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 more for serving
06 - 1/2 teaspoon ground cumin
07 - 2–3 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
# How to Make It:
01 - Combine tahini and lemon juice in a food processor and blend for 1 minute until creamy.
02 - Add olive oil, minced garlic, ground cumin, and sea salt to the processor and blend for 30 seconds.
03 - Add cooked chickpeas and process for 1 minute, scraping down the sides as needed. Add 2 tablespoons cold water and blend until smooth and fluffy, adding more water if necessary to reach desired consistency.
04 - Taste and adjust salt or lemon juice as preferred. Transfer to a bowl, drizzle with olive oil, and optionally garnish with paprika or sesame seeds.
05 - In a mixing bowl, dissolve instant yeast and sugar in warm water. Let rest for 5 minutes until frothy.
06 - Add all-purpose flour, salt, and olive oil to the yeast mixture, stirring until a dough forms.
07 - Knead on a floured surface for 5 to 7 minutes until the dough is smooth and elastic.
08 - Place the dough in a lightly oiled bowl, cover with a towel, and allow it to rise in a warm area for 1 hour.
09 - Preheat the oven to 475°F and place a baking stone or tray inside to heat.
10 - Punch down the risen dough, divide into 6 equal portions, and roll each into a 1/4-inch thick circle.
11 - Place the dough rounds onto the preheated baking surface and bake for 3 to 4 minutes until puffed and lightly golden.
12 - Cover the baked pitas with a clean kitchen towel to retain softness.
13 - Wash and cut carrots, cucumber, and bell peppers into sticks, and arrange all vegetables with cherry tomatoes on a serving platter.
14 - Place hummus in a bowl surrounded by warm pita wedges and arranged veggie sticks for serving.
