Rainbow Veggie & Hummus Cups

Drain and rinse 2 cans of chickpeas, reserving 1/4 cup of the liquid. Pat chickpeas dry with paper towels.

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

Process for 3-4 minutes until very smooth, stopping occasionally to scrape down the sides.

With the processor running, slowly add 2 tablespoons of ice water and the reserved chickpea liquid to achieve a light, fluffy texture. Continue processing for another 1-2 minutes.

Taste and adjust seasonings as needed, then transfer the hummus to a bowl, drizzle with 1 tablespoon olive oil, and refrigerate while preparing vegetables.

Wash and dry all vegetables. Cut 1 red bell pepper, 1 yellow bell pepper, and 1 orange bell pepper into thin strips.

Slice 1 English cucumber into 1/4-inch thick sticks.

Halve 1 cup cherry tomatoes if large.

Trim 1 cup sugar snap peas if necessary.

Thinly slice 6 radishes.

Finely chop 1/4 cup fresh parsley for garnish.

Remove the hummus from the refrigerator and spoon about 3 tablespoons into the bottom of each of the 12 plastic cups.

Sprinkle a pinch of za'atar seasoning over the hummus in each cup.

Arrange the vegetable sticks vertically in each cup, creating a colorful rainbow pattern with the different colored vegetables.

Sprinkle the remaining za'atar and chopped parsley over the tops of the cups.

Refrigerate for at least 15 minutes before serving to allow flavors to meld.