METHODS
1. In a food processor, combine chickpeas with tahini, ¼ cup of the feta,
olive oil, lemon juice, dill, garlic, and 3 tablespoons water. Pulse until
smooth, scraping down sides as necessary. Season with salt and pepper.
2. Transfer to a shallow serving bowl and top with cucumbers, tomatoes,
olives, and the remaining ¼ cup of feta. Season with salt and pepper. Drizzle
with olive oil and lemon juice. Serve with pita.
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