Homemade Loaded Hummus Platter

The night before, place the dried chickpeas in a large bowl. Cover with water and add 1/2 teaspoon of baking soda. Let soak overnight.

Drain and rinse the soaked chickpeas. Place them in a pressure cooker.

Add water to the pressure cooker to cover the chickpeas (up to the 2/3 line). Add the remaining 1/2 teaspoon of baking soda and a splash of olive oil to control foaming.

Pressure cook on high for 12 minutes. Perform a quick release of the pressure.

Strain the cooked chickpeas but do not rinse them.

In the bowl of a food processor, add the zest and juice of one lemon. Grate the garlic clove directly into the lemon juice and let it sit for a few minutes to mellow.

To the food processor, add the tahini, ground cumin, and cayenne pepper.

Add the warm, cooked chickpeas to the food processor, along with kosher salt and freshly ground black pepper.

Secure the lid and blend the mixture. While the processor is running, slowly stream in the 3 tablespoons of extra virgin olive oil through the feed tube.

Check the consistency. If the hummus is too thick, add a small amount of water and blend again until it reaches a silky-smooth texture.

Spread the finished hummus onto a large serving platter.

Top the hummus with crumbled feta cheese, chopped cucumber, red onion, red bell pepper, halved cherry tomatoes, halved Kalamata olives, and pepperoncini.

Finish with a generous drizzle of extra virgin olive oil over the entire platter.

Serve immediately with warm pita bread for dipping.