Start by rinsing and draining one can of chickpeas under cold water. Optionally, peel the chickpeas for a creamier texture.

Place the chickpeas in a food processor along with minced garlic, tahini, lemon juice, and a pinch of salt. Blend until smooth for about 2-3 minutes.

With the processor running, slowly drizzle in about 2 tablespoons of olive oil to enhance creaminess.

Dice the cherry tomatoes, cucumber, and red onion into bite-sized pieces. Crumble the feta cheese and chop the fresh parsley.

Spread the smooth hummus onto a serving plate, creating a well in the center for toppings. Arrange diced cherry tomatoes, cucumber, red onion, crumbled feta, and parsley evenly.

Drizzle olive oil on top and serve with fresh pita bread, veggie sticks, or crackers. Enjoy!