For the hummus:

• 700g cooked or canned chickpeas (a little less than 2 cans — save the rest for lemony chickpeas, see below)
• ¼ cup good tahini paste (Har Bracha brand if you can source it, but New York-based Seed and Mill is also great)
• juice of ½ lemon
• ½ tsp honey
• 2 cloves roasted garlic
• 1 Tbsp olive oil plus more for garnish
• 2 bay leaves (optional)
• salt and white pepper

For the lemony chickpeas:

• 100g cooked or canned chickpeas
• juice of ½ lemon
• zest of 1 lemon
• pinch of paprika
• olive oil
• salt

For the chopped salad:

• 100g cherry or grape tomatoes, halved and/or quartered
• ½ cucumber, chopped into small chunks
• juice of 1 lemon
• 1 Tbsp olive oil
• salt and pepper
• ½ tsp za’atar
• ½ red onion, finely sliced

For the tomato-chili hot sauce: 

• 3 red chillies
• 2 cloves roasted garlic
• ¼ tsp coriander powder
• ¼ cup parsley, finely chopped
• 1 medium tomato
• 1 tsp lemon juice
• 2 Tbsp olive oil
• salt

For the sumac-marinated feta:

• 80g feta cheese, cut or broken into cubes
• ¼ tsp sumac
• 1 Tbsp olive oil

To serve: pitted olives, radishes, tahini sauce and/or pita or pita chips