Step 1

Drain the chickpeas and rinse. For a creamer and smooth hummus, remove the skin of the chickpeas.

Step 2

Combine the chickpeas, mustard, lemon juice, tahini, garlic, olive oil, cumin, salt, and water in a food processor, and blend to a creamy purée.

Step 3

Add more lemon juice, garlic, cumin or salt to taste. Place hummus into a dinner plate and drizzle with extra virgin olive oil.

Step 4

Store homemade hummus in an airtight container and refrigerate up to one week.

Step 5

In a large salad bowl, combine the greens, tomatoes, red onions.

Step 6

Whisk together all the lemon vinaigrette ingredients in a small mixing bowl. Season with salt, pepper, and crushed red pepper flakes to taste. Pour the vinaigrette over the salad, tossing to combine.

Step 7

Top the salad with 4-6 falafels, feta cheese and olives. Add a dollop of mustard hummus to each bowl.

Step 8

Serve immediately with pita bread, if desired.