# 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 extra 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
# How-To:
01 - In a food processor, blend tahini and lemon juice for 1 minute until creamy. Add olive oil, garlic, cumin, and salt; process 30 seconds. Incorporate chickpeas and blend 1 minute. Scrape sides, add 2 tablespoons cold water, and process until smooth and fluffy, adding more water if needed. Adjust seasoning, transfer to bowl, drizzle with olive oil, and optionally garnish.
02 - Dissolve yeast and sugar in warm water, let sit 5 minutes until frothy. Add flour, salt, and olive oil; mix into dough. Knead on floured surface for 5 to 7 minutes until smooth. Place in lightly oiled bowl, cover, and let rise in warm spot for 1 hour.
03 - Preheat oven to 475°F and heat baking stone or tray inside. Punch down dough, divide into 6 balls, roll each into a 1/4-inch thick circle. Bake on hot tray for 3 to 4 minutes until puffed and lightly golden. Cover with towel to keep soft.
04 - Wash and cut carrots, cucumber, bell peppers, and cherry tomatoes into sticks or strips. Arrange neatly on a serving platter.
05 - Place hummus in a bowl, surround with warm pita wedges and veggie sticks for a balanced platter.
