Preheat your oven to 350°F / 175°C.
While it heats, smash, peel, and finely chop the garlic cloves.
Drain the chickpeas over a bowl to reserve the liquid, then mash the chickpeas well with a fork or potato masher.
In a medium bowl, combine the mashed chickpeas, chopped garlic, 4 tablespoons (60 ml / 2 fl oz) of the reserved chickpea liquid, fresh lemon juice, tahini, and ground cumin.
Stir vigorously until the mixture is well-blended and creamy. For an even smoother texture, use a food processor.
Cut each pita pocket into 6 wedges.
Arrange the wedges in a single layer on a baking sheet and toast in the preheated oven for 8–10 minutes, or until golden and crispy.
Serve the hummus immediately with the warm pita wedges. Store any leftover hummus in an airtight container in the refrigerator for up to 5 days.
Don't be afraid to garnish! A generous drizzle of extra virgin olive oil, a sprinkle of paprika or sumac, and a handful of fresh parsley will elevate your homemade hummus to a new level.
While tahini is traditional, creamy, all-natural peanut butter can be substituted in a pinch. It will alter the flavor slightly but still provides a delicious, nutty creaminess.
