Process until mixture is smooth and thick, scraping down the sides as needed. If the hummus is too thick or grainy, add cold water 1 tablespoon at a time (up to 2 tbs) and process until you reach a creamy, spreadable consistency.

Taste and adjust seasoning with additional salt or lemon juice if desired.

Transfer to a serving bowl, create a shallow well in the center, drizzle with 1 tbs extra-virgin olive oil, sprinkle smoked paprika and chopped parsley on top. Serve at room temperature with warm pita.

Stuffed Grape Leaves (Dolmades) - chilled

Cook filling

In a small saucepan, heat 2 tbs olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 3–4 minutes. Add the rinsed rice and stir to coat for 1 minute.

Add 3/4 cup water, 2 tbs lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Bring to a gentle simmer, cover, and reduce heat to low. Cook for 10 minutes, until rice is partially tender but not fully cooked (it will finish steaming inside the grape leaves). Remove from heat and stir in chopped dill, mint and parsley. Let cool about 10 minutes so it's easy to handle.

Roll grape leaves

Lay a grape leaf shiny-side down. Place about 1 to 1 1/2 teaspoons of the rice mixture near the stem end. Fold the bottom over the filling, fold in the sides, and roll tightly toward the tip to form a small cigar-shaped parcel. Repeat with remaining leaves and filling (yields about 12 rolls).

Line the bottom of a small saucepan with a few leftover or torn grape leaves to prevent sticking. Arrange the rolled grape leaves seam-side down in a snug single layer. Pour a little additional water (about 1/4 cup) and 1 tbs lemon juice over the rolls, then place a small heatproof plate on top to keep them from unrolling. Cover and simmer gently over low heat for 25 minutes.

Remove from heat and allow to cool to room temperature. Chill for at least 1 hour before serving. Serve cold or slightly chilled with extra lemon wedges.

Warm Pita Bread

Preheat oven to 350°F (175°C) or heat a dry skillet over medium-high heat.

If using an oven: wrap pita rounds in foil and warm for 8–10 minutes. If using a skillet: brush each pita lightly with 1/4 tbs olive oil (optional) and heat 30–45 seconds per side until pliable and warmed through.

Keep wrapped in a clean towel to stay warm until serving.

Greek Salad (choice of salad)

Assemble salad

In a bowl combine diced tomato, diced cucumber, sliced red onion, and kalamata olives. Add feta if using.

In a small bowl whisk together 1.5 tbs olive oil, 1 tbs red wine vinegar, 1/2 tsp dried oregano, 1/4 tsp salt and 1/8 tsp black pepper. Pour dressing over salad and toss gently to combine.

Taste and adjust seasoning. Serve chilled or at room temperature alongside hummus, grape leaves and warm pita.