Cucumber Hummus Bites with Za'atar

Soak 1 cup of dried chickpeas in cold water overnight or for at least 8 hours. Drain and rinse well.

Place the soaked chickpeas in a medium pot with 1/2 teaspoon of baking soda. Cover with water by about 2 inches. Bring to a boil, then reduce heat and simmer for 30-35 minutes until very tender.

While the chickpeas are cooking, prepare the cucumber rounds. Wash 1 large English cucumber and slice into 1/4-inch thick rounds. Using a small spoon, carefully scoop out a small depression in the center of each round to create a cup. Place on paper towels to drain excess moisture.

Drain the cooked chickpeas, reserving about 1/4 cup of the cooking liquid. Allow chickpeas to cool for 5 minutes.

In a food processor, combine the warm chickpeas, 2 cloves of garlic, 1/3 cup tahini, 3 tablespoons lemon juice, 1/2 teaspoon ground cumin, and 3/4 teaspoon salt. Process until smooth, about 1 minute.

With the processor running, slowly add 2 tablespoons of ice water and 2 tablespoons of olive oil. Continue processing until the hummus is very smooth and light, about 1-2 minutes more.

Taste and adjust seasoning if needed. Transfer to a bowl and let cool to room temperature.

Finely dice 6 small cherry tomatoes and chop 2 tablespoons of fresh mint leaves.

Using a small spoon or piping bag, fill each cucumber cup with a generous amount of hummus.

Sprinkle each bite with za'atar spice blend, then garnish with diced tomatoes, chopped mint, and a light drizzle of the remaining 1 tablespoon of olive oil.

Finish with 1 teaspoon of lemon zest scattered over the top of the bites.

Arrange on a serving platter and serve immediately, or refrigerate for up to 2 hours before serving.