Serves 6 – 8

1 garlic clove

for serving pitta chips or tortilla chips

1 (400 g) can chickpeas, drained and rinsed

45g kalamata olives, pitted and chopped

80g tahini

100g cherry tomatoes, diced

100g crumbled feta cheese, divided

100g cucumber, diced

3 tbsp extra-virgin olive oil, plus more for drizzling

3 tbsp fresh lemon juice, plus more for serving

2 tbsp fresh dill sprigs

Salt and freshly ground black pepper to season


1. Add chickpeas to a food processor along with tahini, 3 tablespoons olive oil, 3 tablespoons fresh lemon juice, 2 tablespoons fresh dill sprigs, 3 tablespoons water, garlic clove, and half the feta. Blitz to combine until smooth, scraping down the sides, if needed.

2. Transfer to a serving bowl and top with olives, tomatoes, cucumbers and remainder of the feta cheese. Season with pepper and salt.

3. Finish with a drizzle of lemon juice and olive oil and serve with pitta.