A vibrant and versatile dish featuring creamy hummus, crispy pita, and fresh vegetables, perfect for any occasion.

1 can (15 ounces) chickpeas, drained and rinsed

1/4 cup tahini

2 tablespoons olive oil

2 tablespoons lemon juice (freshly squeezed)

1 clove garlic, minced

1/2 teaspoon ground cumin

Salt, to taste

Water, as needed for consistency

4–6 whole pita bread, cut into wedges

1 cup cherry tomatoes, halved

1 cucumber, sliced

1/2 red bell pepper, sliced

1/4 cup Kalamata olives

A sprinkle of paprika (for garnish)

Fresh parsley (for garnish)

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Make the Hummus: In a food processor, combine the chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt.
Blend: Process the mixture until smooth. Add water gradually, blending until you reach your desired consistency.
Adjust Seasonings: Taste your hummus and adjust with more salt, lemon juice, or garlic as needed to enhance the flavor.
Transfer the Hummus: Spoon the hummus into a serving bowl and drizzle with a little extra olive oil for richness. Sprinkle a pinch of paprika over the top for an added touch of flavor and color.
Prepare Pita Wedges: Cut the pita bread into triangles, then arrange them neatly on a platter.
Arrange Accompaniments: Place the cherry tomatoes, cucumber slices, red bell pepper, and olives around the hummus on the platter for a fresh, colorful display.
Garnish: Finish by sprinkling fresh parsley on top for a pop of color and extra freshness.

Store hummus in an airtight container in the refrigerator for up to 4-5 days. Pita can be stored separately for 1-2 days.

Hummus freezes well for up to 3 months. Thaw in the fridge before serving.

For extra crispy pita, toast or grill the pita wedges before serving.