Place crumbled feta, Greek yogurt, softened cream cheese, 1 tablespoon olive oil, 1 tablespoon lemon juice, minced garlic, red pepper flakes, harissa paste, and black pepper into a food processor. Pulse until mostly smooth with small curds remaining — about 30–45 seconds. Scrape down the sides once and pulse again to combine.

Adjust texture & seasoning

If the mixture is too thick, add up to 1 teaspoon water and pulse once more to reach a creamy but scoopable consistency. Taste and adjust heat or salt: add more red pepper flakes or harissa for heat, or 0.25 teaspoon salt if needed (feta is salty, so taste first).

Finish & garnish

Spoon the spicy feta into a shallow serving bowl, smooth the top, drizzle 1 teaspoon olive oil over the surface and sprinkle chopped parsley. Set aside at room temperature while you prepare the rest (up to 30 minutes).

Classic Hummus

Combine ingredients

In a food processor add drained chickpeas, tahini, 2 tablespoons lemon juice, minced garlic, 2 tablespoons olive oil, ground cumin and 0.5 teaspoon salt.

Process to smooth

Process for 1 minute, scrape down the bowl, then process another 30–60 seconds. With the motor running, add cold water (or reserved chickpea liquid) 1 tablespoon at a time until the hummus reaches a smooth, creamy texture (about 1–2 tablespoons total). If thicker than desired, add the second tablespoon. Total processing time 1.5–2 minutes.

Taste & adjust

Taste and adjust lemon, salt, or cumin as needed. If it tastes flat, add a little more lemon (0.5–1 teaspoon) and reprocess briefly.

Plate & garnish

Spoon the hummus into a shallow serving bowl, use the back of a spoon to create a shallow well in the center, drizzle about 0.5 teaspoon olive oil over top and sprinkle smoked paprika.

Crudité

Wash and dry all vegetables well. Peel baby carrots if needed. Slice the English cucumber into quarter-length sticks (or rounds if preferred). Core and seed the red bell pepper, then slice into 1/2-inch strips. Halve radishes and leave cherry tomatoes whole. Arrange vegetables attractively on a platter in separate groups for color and easy dipping.

Optional crisping: chill the arranged crudité in the refrigerator for 10–15 minutes before serving to keep them crisp.

Pita

Preheat a skillet or grill pan over medium-high heat. Brush each pita lightly on both sides with olive oil and sprinkle a little sea salt if using.

Warm pitas 30–45 seconds per side in the hot skillet until slightly puffed and lightly charred in spots. Alternatively, warm in a 350°F (175°C) oven wrapped in foil for 5–7 minutes. Cut each pita into 4 wedges and transfer to a basket lined with a cloth to keep warm.