For The Hummus

• 3 15 ounce cans chickpeas, drained and rinsed
• 2 cups Greek yogurt (whole milk)
• 1/2 cup extra virgin olive oil
• 5 tablespoons lemon juice (from 2 lemons)
• 3 medium garlic cloves, pressed or minced
• 2 tablespoons tahini
• 2 teaspoons cumin seeds
• 1 1/2 teaspoons kosher salt

For The Pine Nut Topping

• 3 tablespoons pine nuts
• 3 tablespoons unsalted butter
• 1 teaspoon Aleppo pepper (or 1/2 teaspoon red pepper flakes plus 1/2 teaspoon sweet paprika)

For The Salad Topping

• 1/3 of an english cucumber, washed and finely diced
• 5 radishes, washed, trimmed, thinly sliced, then stack slices and cut them into 1/4 inch slivers.
• 6 tablespoons minced, drained oil-packed sun-dried tomatoes
• 2 tablespoons extra virgin olive oil
• 1 tablespoon pomegranate molasses (or substitute balsamic vinegar)
• 1/4 teaspoon salt
• Several grinds of black pepper

Optional Garnish

• 1 teaspoon toasted pine nuts
• 1 teaspoon toasted sesame seeds