Place hummus ingredients into a blender or food processor. Blend until smooth and creamy, adding a few tablespoons of cold water while running if needed to reach desired consistency. I usually add about 4 tablespoons of water.

Add topping ingredients to a bowl, and toss to combine.

Spread hummus onto a serving platter, top with the toppings, and drizzle with olive oil. Serve with warm pita (recipe below) for dipping. Enjoy!

Combine flour, garlic powder, and salt.

In a large bowl whisk together maple syrup, yeast, and 125 ml/0.5 cups of warm water.

Gradually start to add flour mix to the wet ingredients, kneading the dough as you go. You can use a stand mixer with a dough hook, or your hands. Keep adding flour and kneading dough until dough holds together.

Transfer dough to a floured surface, and knead on, until dough is smooth, shiny, and elastic (3-5 minutes).

Grease a large, clean bowl with oil, and place dough into the bowl. Place in a warm place, cover with a kitchen towel, and let rise for 1-2 hours, until doubles in size.

Punch down the dough a bit, and divide into 4 portions. Shape each portion into a small ball on a floured surface, then using a rolling pin, roll each ball into a ½ cm/¼ inch thick circle.

Preheat oven to 220ºC/440ºF with a baking tray inside. Add pitas to the warm baking tray, and bake for 3-5 minutes, or until puffed, then fully ballooned. Serve immediately warm, or at room temperature. Enjoy!