Hummus with Mediterranean Salsa

I don't know what to call the veggie topping, so I called it a salsa. It makes absolutely no sense to call something with cheese in it a "salsa," so if you can think of a better word, I'd be supremely grateful. Anyway, this is super healthy and a great alternative to slaving over a hot stove on those sticky summer nights. I'll be submitting this easy recipe to Sweetnicks' ARF/5-a-day roundup.

Hummus with Mediterranean Salsa
For the hummus:
2 cans chickpeas, drained & rinsed (1/2 c of canning liquid reserved)
1-2 cloves garlic, minced
1/4 c tahini (sesame paste - find it in the ethnic foods aisle near the kosher goods)
3 Tbsp freshly squeezed lemon juice (juice of 1 lemon)
salt, pinch of cayenne pepper

For the "salsa":
1/2 seedless cucumber, diced
2 c diced ripe tomatoes (I used cherry tomatoes)
1/4 red onion, diced
1/2 c diced feta cheese
1/4 c chopped fresh parsley
1/4 c lemon juice (or red wine vinegar, which is what I used because I didn't have another lemon)
1/4 c EVOO
salt & pepper

Combine the chickpeas, garlic, tahini, lemon juice, salt & cayenne in a food processor. Add 1/4 c of the canning liquid from the chickpeas and puree. If the hummus is too thick, add a bit more canning liquid and give it another whirl.

In another bowl, combine the cucumber, tomato, onion, feta and parsley. Whisk together the lemon juice (or vinegar) and olive oil in a small bowl, then pour over the veggies. Season liberally with salt & pepper and mix well.

Serve with toasted pita chips (just broil chopped up pita pockets for a couple minutes on each side), topping the hummus with the veggies and a drizzle of olive oil. This makes for a light meal or a delicious appetizer at parties. Store any leftover hummus in a plastic container in the fridge, spreading it smooth and topping it with a light layer of olive oil.