First, rinse the chickpeas, then place them in a blender. Next, add the tahini, olive oil, lemon juice, and garlic. Then, blend until smooth, gradually adding water until you reach a creamy consistency. Finally, season with salt and pepper.

After that, wash the vegetables, then cut them into sticks or strips (carrot, cucumber, pepper), so they are easy to dip.

Meanwhile, cut the pita into triangles, and lightly toast it in the oven or in a pan.

Finally, cube the feta cheese, and prepare the olives and sun dried tomatoes.

Serving: In the center of a large platter, pile up the hummus, then drizzle it with a little olive oil. Around it, arrange the fresh vegetables, pita, olives, sun dried tomatoes, and feta cubes so it looks appealing.