Hummus and Soft Pita Wedges

Place 160g dried chickpeas in a large bowl, cover with 4 cups water and 1/2 tsp baking soda. Soak overnight for 8-12 hours, then drain and rinse thoroughly.

In a medium pot, combine the soaked chickpeas, the remaining 1/2 tsp baking soda, and 4 cups of fresh water. Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 30 minutes until the chickpeas are completely soft and mushy. Drain, reserving 1/4 cup of the cooking water.

While the chickpeas cook, prepare the pita dough. In a medium bowl, whisk together 1 tsp active dry yeast, 1 tsp honey, and 1/2 cup warm water (about 110°F/43°C). Let sit for 5 minutes until frothy.

Stir 50g all-purpose flour, 50g vital wheat gluten, 1/2 tsp salt, and 1/2 tbsp olive oil into the yeast mixture. Knead the dough on a lightly floured surface for 5 minutes until soft and elastic. Cover with a damp cloth and let rise in a warm spot for 20 minutes.

Preheat your oven to 450°F (230°C). Divide the dough into 5 equal portions and roll each into a 5-inch circle, about 1/4-inch thick.

Place the dough circles on a baking sheet lined with parchment paper. Bake for 5 to 6 minutes until puffed and lightly golden but still very soft. Immediately transfer the baked pitas to a clean kitchen towel and wrap them tightly to trap the steam, ensuring they remain soft and pliable.

Squeeze 2 fresh lemons to yield 1/4 cup of fresh juice. In a food processor, blend 2 garlic cloves, 1/4 cup lemon juice, and 1/2 tsp salt until completely pureed. Let sit for 2 minutes to mellow the garlic flavor.

Add 28g tahini paste to the food processor and blend until thick and creamy. Add the cooked chickpeas, 1/2 tsp ground cumin, and 1 tbsp of the reserved chickpea cooking water. Blend for 3 to 4 minutes, slowly drizzling in 1 tbsp olive oil, until the hummus is light, fluffy, and perfectly smooth.

For your 10-year-old's school lunch: Cut the soft pita into standard wedges and pack alongside a container of hummus sprinkled with 1 tbsp raw sesame seeds.

For your 2-year-old toddler: Cut the soft pita into thin, easy-to-grasp strips (about 1/2-inch wide) and serve with a dollop of the smooth hummus for safe, self-feeding dipping.