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
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.