If desired for extra-smooth hummus, peel chickpeas skins by rubbing them between fingers or a towel and discard skins. Reserve 3 tablespoons of the chickpea canning liquid (aquafaba) before draining; otherwise use cold water.

Blend hummus

In a food processor, combine drained chickpeas, tahini, lemon juice, garlic cloves, cumin and 1 teaspoon of kosher salt. Pulse to combine, then while the motor runs, drizzle in 3 tablespoons olive oil and 3 tablespoons cold water (or aquafaba) until the mixture becomes very smooth and creamy, about 2–3 minutes of processing. Stop and scrape down the bowl as needed. Adjust salt and lemon to taste.

Transfer hummus to a shallow serving bowl and spread into an even layer leaving a slight well in the center for toppings.

Peppadew & Vegetable Topping

Prep vegetables

Combine diced Peppadew peppers, diced cucumber, halved Kalamata olives, quartered cherry tomatoes, finely diced red onion and chopped parsley in a medium bowl.

Dress topping

Whisk together 1 tablespoon extra-virgin olive oil, 1 teaspoon red wine vinegar, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Pour dressing over the vegetable mixture and toss gently to combine. Taste and adjust seasoning.

Finish & Garnish

Spoon the dressed Peppadew and vegetable mixture into the well on top of the hummus, spreading lightly so toppings are evenly distributed but hummus still visible around edges.

Sprinkle crumbled feta over the toppings, scatter the parsley leaves, then drizzle 1 tablespoon extra-virgin olive oil over everything. Dust lightly with smoked paprika or Aleppo pepper if using.

To Serve

Warm the wood-fired flatbread or pita (in a 350°F/175°C oven for 5 minutes or briefly over a flame) and cut into wedges. Serve immediately alongside the hummus for scooping.

Make-ahead note: Hummus can be made up to 3 days in advance and refrigerated. Keep toppings separate and assemble just before serving to maintain freshness and texture.