Rinse the drained chickpeas briefly under cold water. Reserve 2 tablespoons of the can liquid or use ice water. In a food processor combine chickpeas, tahini, lemon juice, garlic, cumin and salt.

Process to Smooth

With the processor running, drizzle in 2 tablespoons olive oil and the reserved chickpea liquid or ice water in a steady stream. Process until very smooth, scraping down the bowl once or twice. If the hummus is too thick or grainy, add 1 tablespoon more water/liquid at a time until you reach a silky, spreadable consistency.

Adjust and Garnish

Taste and adjust salt or lemon as needed. Transfer to a shallow serving bowl, make a small well in the center, drizzle with about 1 teaspoon olive oil and sprinkle smoked paprika if using.

Marinated Feta & Olives

Prepare Marinade

Place the feta block in a small shallow dish. Add mixed olives to one side of the dish. Whisk together 1/4 cup olive oil, lemon zest, dried oregano, crushed red pepper flakes and freshly cracked black pepper.

Marinate

Pour the oil-herb mixture over the feta and olives so the feta is partially submerged. Tuck in the thyme or rosemary sprigs. Cover and let marinate at room temperature for at least 30 minutes (up to 4 hours) to allow flavors to develop. For longer storage refrigerate up to 24 hours, bring to room temperature before serving.

Crispy Pita Chips

Preheat and Prep

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Cut each pita round into 6–8 wedges and separate the double layers if the pitas are pocket-style (for extra crispiness, use only one layer).

Toss and Bake

Toss the pita wedges with 2 tablespoons olive oil, sea salt and sumac or smoked paprika if using. Arrange in a single layer on the baking sheet without overlapping. Bake for 10–14 minutes, turning once halfway through, until golden brown and crisp. Remove and cool slightly; chips will continue to crisp as they cool.

Carrots & Garnish

Prepare Carrots

If using whole baby carrots, wash and trim as needed. If using large carrots, peel and cut into sticks roughly 3 inches long and 1/2 inch thick. Place carrots in a small bowl and toss lightly with a pinch of salt and a teaspoon of olive oil if desired.

Assemble Platter

On a large serving platter, spoon the hummus into a shallow bowl or spread a layer on the platter. Place marinated feta and olives in small bowls and arrange them on the platter. Fan pita chips and carrot sticks around the dips. Scatter chopped parsley over the platter and tuck lemon wedges in for squeezing. Serve immediately so pita chips remain crisp.