For the hummus, blend chickpeas, tahini, olive oil, lemon juice, garlic and sea salt in a blender until smooth. Add water as needed to achieve a creamy consistency.
For the topping, in a separate bowl, mix tomatoes, cucumbers, onion, olives with oregano, salt and pepper. Stir in the fresh herbs.
Spread the hummus on a serving platter and top with the vegetable mixture. Drizzle with the extra olive oil.
Garnish with additional herbs, a sprinkle of paprika, and pine nuts if desired.
Serve with warmed pita bread cut into pieces suitable for dipping.
Homemade hummus can be made ahead of time and stored in the refrigerator.
Adjust the amount of garlic, lemon juice and herbs, according to your taste.
For a gluten-free option, accompany the dip with gluten-free pita or fresh vegetable sticks.
Not suitable to freeze.
