If you have the time, add chickpeas to a pot of boiling water and boil for 20 minutes to soften the chickpeas even further.

Drain and rinse chickpeas and remove the outer chickpea peel.

To a food processor, add the chickpeas, tahini paste, garlic, lemon juice, cumin and salt and blend together.

Add ice cold water a little bit at a time until desired consistency. You may use less than ¼ cup.

Blend until smooth and taste for seasoning.

Spread hummus onto a wide bowl and use the back of a spoon to create a well in the center.

Top hummus with all the toppings, chopped salad, crumbled feta cheese, toasted pine nuts, a good drizzle of olive oil, sprinkle of sumac and fresh mint.