Bake the sesame pita

• Brush the pita with olive oil and sprinkle with sesame seeds.
• Bake at 200 °C for 8–10 minutes until crisp, then cut into wedges.

Quick-pickle the red onions

• Simmer the apple cider vinegar, water, sugar, mustard seeds, cumin seeds and salt in a saucepan.
• Pour the hot liquid over the thinly sliced red onion and set aside to pickle.

Marinate the olives

• Warm the olive oil with the sliced garlic and orange zest.
• Toss in the halved Castelvetrano olives and set aside.

Make the cucumber tomato salad

• Toss the cucumber, cherry tomatoes, dill and lemon juice in a bowl.
• Season with salt and pepper.

Roast the crispy chickpeas

• Toss the dried chickpeas with olive oil, garlic powder, smoked paprika, salt and pepper.
• Roast at 200 °C until crunchy, shaking the tray halfway.

Whisk the smoked paprika oil

• Warm the olive oil and whisk in the smoked paprika until glossy and orange.

Assemble the platter

• Spread the hummus over a large platter, creating deep nooks and crannies.
• Press crumbled feta into the hummus and sprinkle with sesame seeds.
• Fill the nooks with the pickled onions, marinated olives, cucumber tomato salad and crispy chickpeas.
• Drizzle with the smoked paprika oil and serve with the pita wedges.