In addition to pita, set out baby carrots, red pepper slices and/or cucumber spears to dip in the hummus for colorful crudités. Leftover hummus can go in whole pitas the next day with lettuce and tomato for fabulous sandwiches.
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In a food processor, add chickpeas, Tahini, garlic, spices and a pinch of salt and pepper. Blend until smooth. Add lemon juice and continue to blend while adding the olive oil until all is incorporated. Adjust seasoning to taste. Thin out hummus with water if a lighter consistency is desired. Cover and set aside.
Cut pita bread into triangle shapes and drizzle with olive oil and salt and pepper. Place on a parchment-lined cookie sheet and bake 10 - 15 minutes or until golden. Remove from oven and cool.
Serve pita triangles with hummus and garnish with lemon wedges and parsley.
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