# Required Ingredients:
→ 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 more 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
# Preparation Steps:
01 - Combine tahini and lemon juice in a food processor, processing for 1 minute until creamy. Add olive oil, minced garlic, ground cumin, and salt; process for 30 seconds. Add chickpeas and process for 1 minute. Scrape down sides, add 2 tablespoons cold water, and process until smooth and fluffy, adding more water as needed. Adjust seasoning to taste. Transfer to a bowl, drizzle with olive oil, and optionally sprinkle with paprika or sesame seeds.
02 - Dissolve yeast and sugar in warm water in a bowl and let sit for 5 minutes until frothy. Add flour, salt, and olive oil; mix until a dough forms. 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 spot for 1 hour. Preheat oven to 475°F (245°C) and place a baking stone or tray inside to heat. Punch down dough, divide into 6 balls, and roll each into a 1/4-inch thick circle. Place on hot baking tray and bake for 3–4 minutes until puffy and lightly golden. Cover baked pitas with a clean towel to keep soft.
03 - Wash and cut carrots, cucumber, red and yellow bell peppers into sticks or strips. Arrange together with cherry tomatoes on a serving platter.
04 - Arrange hummus in a bowl and surround with warm pita wedges and fresh veggie sticks for dipping.
