Hummus

• In a food processor, add all the ingredients for the hummus. Pulse until smooth. Add an extra splash of water if the hummus is too thick.
  1/3 cup tahini, 1/4 cup extra virgin olive oil, 1/4 cup greek yogurt, 1 (16 ounce) canned Chickpeas, 1/2 teaspoon cumin, 1/2 teaspoon sea salt, 1/8 teaspoon cayenne pepper, 3 ice cubes, 1/4 cup water
• Preheat oven to 400 degrees F.
• Add all the ingredients for the roasted tomatoes and olives in a large baking dish or sheet pan. Toss everything together until it is all coated. Spread into a single layer. Bake for 15-18 minutes Set aside to cool slightly.
  8 ounces cherry tomatoes, 1/2 cup kalamata olives, 1/2 cup washed and drained chickpeas, 1/2 small chopped red onion, 2 Tablespoons chopped cilantro, 1/4 cup crumbled feta, 1/2 teaspoon ground sumac, 1/2 teaspoon cumin, 1 Tablespoon fresh squeezed lemon juice, 2 Tablespoons extra virgin olive oil, 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper
• To assemble, spread the hummus on a plate. Top with the roasted tomato and olive mixture. Sprinkle the cucumbers, toasted pine nuts, feta cheese crumbles on top. Drizzle with extra virgin olive oil and a sprinkle of sumac.
  2 Tablespoons toasted pine nuts, 1/4 cup diced cucumber, 1 Tablespoon feta crumbles, a drizzle of extra virgin olive oil, sprinkle of sumac