For the hummus: 

• 3 cups cooked chickpeas (or 2 14-oz cans, drained and rinsed)
• 6 tablespoons tahini
• 6 tablespoons extra virgin olive oil 
• Juice of two lemons 
• 1–2 teaspoons sea salt or Redmond salt (to your taste)
• 2 teaspoons cumin
• 2 large garlic cloves, minced

Layer 2: Tzatziki

• 1 cup whole milk Greek yogurt
• 1/2 of an English cucumber, grated, liquid squeezed out
• 2 tablespoons fresh dill, chopped
• Zest and juice of 1/2 a lemon
• Sea salt and pepper, to taste
• 1 garlic clove, minced

Layer 3:

• 1/2 of an English cucumber, diced

Layer 4:

• 1/2 of a small red onion, finely chopped

Layer 5: 

• One pint of cherry tomatoes, sliced

Layer 6: 

• 1/2 cup pitted Kalamata olives, sliced

Layer 7: 

• 1 cup crumbled feta cheese + additional chopped fresh dill

Pita Chips: 

• 3 pitas, each cut into 8 triangles
• 4 tablespoons extra-virgin olive oil 
• 1 garlic clove, minced
• Sea salt and freshly ground black pepper
• 1 teaspoon dried oregano