Cucumber Hummus Bites

Soak 1 cup of dried chickpeas overnight in water (at least 8 hours). Drain and rinse well.

Place the soaked chickpeas in a large pot with 1/2 teaspoon of baking soda. Cover with water by 2 inches and bring to a boil. Reduce heat and simmer for 30-40 minutes until very tender. Skim off any foam that rises to the top.

While chickpeas are cooking, slice 2 large English cucumbers into 1/2-inch thick rounds. Using a small spoon, scoop out a small depression in the center of each round to create a cup. Place on paper towels to drain excess moisture.

Season 12 ounces of chicken breast with salt and pepper. Grill for 5-6 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes, then dice into small cubes.

Drain the cooked chickpeas and transfer to a food processor while still warm. Add 3 cloves of garlic, 1/4 cup of lemon juice, 1/3 cup of sunflower seed butter, 2 tablespoons of olive oil, 1 teaspoon of ground cumin, 1/2 teaspoon of smoked paprika, and 1 teaspoon of salt.

Process the mixture until smooth, about 3-4 minutes, stopping occasionally to scrape down the sides. With the processor running, slowly drizzle in 1/4 cup of ice water until the hummus is light and creamy.

Toast 3 tablespoons of pine nuts in a dry skillet over medium heat for 2-3 minutes until golden brown, stirring frequently to prevent burning.

Dice 1 cup of cherry tomatoes into small pieces and finely chop 1/4 cup of fresh parsley.

Assemble the bites: Spoon about 1 tablespoon of hummus onto each cucumber round. Top with diced chicken, tomatoes, toasted pine nuts, and a sprinkle of parsley.

Drizzle the assembled bites with the remaining 1 tablespoon of olive oil and arrange on a serving platter. Serve immediately or refrigerate for up to 2 hours before serving.