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For the Hummus

1 – 15oz can chickpeas, drained and rinsed

1.5 Tablespoons lemon juice

2 Tablespoons tahini

1 clove garlic

1/2 teaspoon salt

1/2 teaspoon ground cumin

2–3 Tablespoons water

3 Tablespoons extra virgin olive oil

For the Topping

1 cup chopped grape or cherry tomatoes

1 cup chopped English cucumber

1/4 cup chopped red onion

1/4 cup kalamata olives

1/4 cup crumbled feta cheese

Drizzle of olive oil (optional)

Corn chips or veggies for serving

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Add all of the ingredients for the hummus, except the olive oil, in a food processor

Blend the ingredients together and drizzle in the olive oil

If the hummus is too thick, add extra water or olive oil until it reaches the consistency you like to spread on the plate

Spread the hummus on your serving plate

Chop all the veggies and add to the top of the hummus

Drizzle olive oil on the top if you like.

Serve with corn chips