Start by draining and rinsing one can of chickpeas, then blend them in a food processor until smooth.

Add 2 tablespoons of tahini, 2 minced garlic cloves, and the juice of one freshly squeezed lemon. Blend for about 1-2 minutes until creamy.

Drizzle in 2 tablespoons of olive oil while blending if the hummus is too thick.

Season with salt to taste and blend for an additional 30 seconds, adjusting flavors as needed.

Finely dice 1 cup of fresh tomatoes and chop half a cucumber while preparing the toppings.

Gather about ¼ cup of Kalamata olives, pit them, and slice if desired. Crumble ½ cup of feta cheese and chop a handful of fresh parsley.

In a serving bowl, spread your creamy hummus, creating a slight well in the center. Layer toppings: diced tomatoes, chopped cucumber, Kalamata olives, and crumbled feta cheese.

Drizzle a tablespoon of olive oil over the toppings and finish by sprinkling chopped fresh parsley for color.

Serve with pita bread, veggie sticks, or crackers, and enjoy!