- 1 cup dried chickpeas
- 2 teaspoons baking soda
- 5 cloves garlic
- 1 cucumber, peeled and chopped, divided
- 2 teaspoons olive oil, plus more for drizzling
- Juice of 1 lemon, plus 1/2 teaspoon lemon zest
- 2 tablespoons dill, chopped, plus more to top
- 8 ounces feta cheese, divided
- 1 cup greek yogurt
- Kosher salt, to taste
- 1/4 cup chopped pitted kalamata olives
- 1/4 cup chopped cherry tomatoes
- Grilled pita or pita chips, to serve
- Place the chickpeas in a large bowl with 1 teaspoon of the baking soda and cover with water. (The chickpeas will double in volume, so use more water than you think you need.) Soak the chickpeas overnight at room temperature. The next day, drain the chickpeas and rinse under cold water.
- Place the chickpeas in a large pot with the remaining 1 teaspoon baking soda and add cold water to cover by at least 4 inches. Bring the chickpeas to a boil over high heat, skimming off any scum that rises to the surface. Lower the heat to medium, cover the pot, and continue to simmer for about 1 hour, until the chickpeas are completely tender. Then simmer them a little more. (The secret to creamy hummus is overcooked chickpeas: don’t worry if they are mushy and falling apart a little.) Drain.
- In a blender or food processor, combine the garlic, all but 1/4 cup of the chopped cucumber, 2 teaspoons of olive oil, the lemon juice, dill, all but 1/4 cup of feta cheese, and the greek yogurt. Blend until smooth and airy. Set aside 1/4 cup of the tzatziki for topping the hummus and leave the remainder in the food processor.
- Add the chickpeas to the food processor. Puree the hummus for several minutes, until it is smooth and uber-creamy. If the mixture is too thick, add additional olive oil as needed. Season with salt, to taste.
- In a separate small bowl, combine the remaining cucumber, lemon zest, dill, remaining feta, kalamata olives, and cherry tomatoes.
- To serve, spread the hummus in a shallow bowl, making small swirls in the top with the back of a spoon. In one of the indentations, spoon in the tzatziki you set aside for topping. Top with the cucumber-tomato mixture and serve cold or at room temperature.