• 1 jar of chickpeas (500 ml)
• 60 ml (1/4 cup) of canola and olive oil
• 15 ml (1 tbsp) chopped garlic
• 30 ml (2 tbsp) of lemon juice
• 60 ml (1/4 cup) of tahini
• Salt and pepper to taste
• 1 container of tzatziki yogurt of 255 g
• 2 diced cucumbers
• 10 cherry tomatoes, quartered
• ½ red onion, diced
• 1 container of crumbled 200g feta cheese
• 12 pitted and sliced ​​Kalamata olives
• 1 sachet of Greek-style PVT (Les Brutes) 100g (product placement)
• 1 box of multigrain crackers

1. Drain the chickpeas and reserve 125 ml (1/2 cup) +/- of the chickpea water.
2. Place the chickpeas in the bowl of a food processor with half the oil, the garlic, lemon juice, tahini, salt, and pepper. Pour in the chickpea water. Blend until smooth and creamy.
3. Transfer the mixture to a serving dish, then level it out.
4. Cover with tzatziki and smooth the surface. Refrigerate.
5. In a bowl, mix the cucumbers with the tomatoes, red onion, feta cheese, and olives.
6. In a large non-stick frying pan, fry the TVP for 2 to 3 minutes over medium heat until golden brown.
7. Top the hummus with TVP and vegetable and feta preparation.
8. Drizzle with the remaining olive oil.
9. Serve with the crackers.
   

Recipe and photo credit: Coup de Pouce (Quebec Foods section – Potluck with local foods)