Pre-heat oven to 350 degrees. Drain and rinse 1 can garbanzo beans and spread evenly on baking sheet. Top with 1 teaspoon extra virgin olive oil and sprinkle with pepper and cumin. Roast for 20 minutes until crunchy. Shake the pan once during roasting to turn the garbanzo beans. Set aside until dip is done and use as a topping for the dip.
In a food processor, combine 1 can garbanzo beans, tahini, garlic, cumin, salt, pepper, lemon juice and olive oil and puree until the mixture is combined and smooth. If the mixture is not smooth, add a touch more olive oil until smooth.
Dice all the veggies and sprinkle them on the hummus base in any order you like. We did cucumbers, peppers, green onions, banana peppers, tomatoes, and roasted chickpeas. Top with crumbled feta cheese and chopped parsley.
Serve with bias-sliced English cucumbers, pita chips, mini bell peppers, chips or crackers