Ingredients

• 3 cups water
• 2 tablespoons olive oil
• 1/4 cup chopped fresh parsley
• 2 teaspoons grated lemon peel
• 1/4 teaspoon kosher salt
• 1/8 teaspoon fresh ground black pepper
• 1/3 cup pitted kalamata olive, quartered
• 1/2 cup finely crumbled feta cheese
• 1 medium romo tomatoes, seeded, diced
• 1/2 cup diced English cucumber
• 1 -2 tablespoon extra-virgin olive oil
• 2 teaspoons sumac
• 1 hummus, kit prepared

Instructions

1. Soak the ¾ of a cup of garbanzo beans for 6-8 hours in 3 cups of water.

2. Rinse and discard water.

3. Place rehydrated beans in pot cover with two inches of water and bring to boil.

4. Boil for about 50 minutes or until you can squish them with the back of a fork.

5. Drain and set aside cooking water, rinse under cold water for 2 minutes.

6. Remove skins from cooked beans. (optional).

7. Place sesame seeds and olive oil in your food processor and blend them together.

8. Add garbanzo beans and 1 ½ tsp seasonings to food processor and blend. Gradually add some of the garbanzo bean water until the hummus is as creamy as desired.

9. To serve up the dip, spread the yogurt onto a small platter.

10. Carefully spread out the hummus on top of the yogurt.

11. The sprinkle on parsley, lemon peel, salt and pepper, olives, tomatoes, cheese and cucumbers.

12. Sprinkle Za’atar seasoning blend equally over entire top of the hummus.

13. Drizzle the olive oil on top. Enjoy!