Greek Style Hummus with Mango, Olives, and Feta (15-Minute Dip)

Ingredients

• 1 can (15 oz or 425 g) chickpeas, drained and rinsed
• 1/4 cup (60 g) tahini, well stirred
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra virgin olive oil
• 1 small garlic clove, grated or minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt, plus more to taste
• 3-5 tablespoons cold water, as needed
• 1 cup (165 g) ripe firm mango, finely diced
• 1/2 cup (75 g) cucumber, finely diced
• 1/3 cup (45 g) Kalamata olives, pitted and sliced
• 1/3 cup (45 g) crumbled feta cheese
• 2 tablespoons finely minced red onion
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh mint
• 1/2 teaspoon dried oregano
• Black pepper, to taste
• 1 tablespoon extra virgin olive oil, for drizzling
• Cucumber rounds, bell pepper strips, carrot sticks, or gluten-free crackers