Rinse and drain canned chickpeas, reserving the liquid. For extra-smooth hummus optionally peel skins by gently rubbing between your fingers or a towel and discard skins.

Blend hummus

In a food processor combine chickpeas, tahini, lemon juice, garlic, cumin, salt and 2 tablespoons olive oil. Process until thick and fairly smooth, scraping down sides as needed (about 1–2 minutes).

Adjust texture

With processor running, add reserved chickpea liquid or water, 1 tablespoon at a time, until hummus reaches a silky, spreadable consistency (about 2–4 tablespoons total). Taste and adjust salt, lemon, or garlic.

Finish and garnish

Transfer to a shallow serving bowl. Create a swirl and drizzle 1 tablespoon olive oil over the top and sprinkle smoked paprika.

Grilled Pita

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

Grill pitas 1–2 minutes per side until warm, charred in spots and puffed. Remove and keep warm wrapped in a clean towel. Slice into halves or wedges before serving.

Mezze Salad

Combine halved cherry tomatoes, diced cucumber, red bell pepper, red onion, chopped parsley and mint in a mixing bowl.

Whisk together lemon juice, olive oil, sea salt and black pepper in a small bowl then pour over the vegetables. Toss gently to combine. Taste and adjust seasoning. Let sit 10 minutes at room temperature for flavors to meld.

Roasted Tahini Dressing

Roast spices (optional)

For a deeper flavor, toast smoked paprika and cumin in a small dry skillet over medium heat for 30–45 seconds until fragrant. Let cool.

In a bowl whisk together tahini, lemon juice, minced garlic, olive oil, toasted spices, maple syrup, salt and pepper. Tahini will seize; gradually whisk in warm water, 1 tablespoon at a time, until smooth and pourable (about 5–6 tablespoons). Adjust acidity or sweetness to taste.

Transfer to a serving container. Drizzle a little olive oil and a pinch of smoked paprika on top if desired.

Assembly & Serving

On a large platter spoon the hummus into one area and use the back of the spoon to make a shallow well. Place grilled pita wedges alongside.

Spoon the mezze salad into another section of the platter. Drizzle roasted tahini dressing over part of the salad and place the remainder in a small bowl for dipping.

Scatter optional garnishes — quick-pickled onions, chopped roasted almonds and fresh herbs — around the platter. Serve with lemon wedges and additional olive oil.

Encourage guests to scoop hummus with pita, drizzle dressing on salad, and mix garnishes as desired.