Begin by draining and rinsing 1 can of chickpeas under cool running water until the liquid is no longer cloudy. Set aside the chickpeas in a bowl.

In a food processor, add the rinsed chickpeas, ¼ cup of tahini, the juice of one fresh lemon, 2 tablespoons of extra virgin olive oil, 2 cloves of freshly minced garlic, ½ teaspoon of salt, and ½ teaspoon of ground cumin. Pulse for 1-2 minutes until smooth.

Add in ½ cup of crumbled feta cheese and ¼ cup of chopped Kalamata olives, and pulse gently just to combine. Ensure you still have little flecks of feta and olives visible.

Taste your Greek hummus and adjust the seasoning. You may want to add more salt, lemon juice, or garlic. Blend again briefly.

Transfer the Greek hummus to a serving bowl, drizzle extra virgin olive oil on top, and garnish with more feta, Kalamata olives, and parsley.

Your Greek hummus is now ready! Pair it with warm pita bread, sliced vegetables, or crackers.