Cucumber & Hummus Bites with Dill Garnish

Drain and rinse 3 cans of chickpeas. Reserve 1/4 cup of the liquid (aquafaba).

In a food processor, combine the chickpeas, 6 tablespoons tahini, 3 tablespoons lemon juice, 4 minced garlic cloves, 3 tablespoons olive oil, 2 teaspoons cumin, and 1 teaspoon salt.

Process until smooth, adding 2-3 tablespoons of the reserved chickpea liquid as needed to achieve desired consistency.

Finely chop 1/4 cup of fresh dill and fold into the hummus. Reserve remaining dill for garnish.

Wash and dry 2 large English cucumbers. Slice into 1/2-inch thick rounds (about 40-48 slices total).

Using a small spoon, scoop out a small depression in the center of each cucumber slice to create a cup.

Toast 1/4 cup pine nuts in a dry skillet over medium heat for 3-4 minutes until golden brown, stirring frequently. Set aside to cool.

Dice 1 cup cherry tomatoes into small pieces.

Crumble 1/2 cup feta cheese into small pieces.

Using a piping bag or spoon, fill each cucumber cup with about 1 tablespoon of the dill hummus.

Top each bite with a sprinkle of diced tomatoes, crumbled feta, toasted pine nuts, and a small sprig of fresh dill.

Drizzle the remaining 1 tablespoon olive oil over the assembled bites.

Finish with a light dusting of smoked paprika and 2 teaspoons lemon zest distributed across all bites.

Arrange on a serving platter and refrigerate for at least 30 minutes before serving to allow flavors to meld.