Add the soaked chickpea in a pressure cooker, add about 3-1/2 cups of water and pressure for 1 hour. Release the pressure naturally and drain. Reserve 1-1/2 cups of aquafaba (the water that the chickpea is cooked in) Aquafaba is also a great egg white substitute for you can save for later.
Slightly cool down the chickpeas and de-skin by rubbing them in between a towel. Reserve 10-12 to use as a garnish later on.
In a mixer, add the chickpea, salt, roughly chopped garlic cloves, salt, cumin, lemon juice and tahini. Pulse for 2 minutes.
Slowly add 1/4 cup of aquafaba and 1 ice cube at a time and pulse to a smooth consistency. Add the olive oil at the very end and don’t pulse more than 1 minute after that, else it will turn bitter.
To top, combine the sliced onion, chopped tomatoes, cucumber, olives, olive oil and paprika, Mix well.
In a platter, dish out the hummus, and spread. Top with the fresh salad, add crumbled feta cheese. Drizzle some more olive oil and the reserved chickpeas as garnishes.
Serve with warm pita and whipped feta cheese.
