Loaded Greek Hummus

In a food processor, combine chickpeas with tahini, ¼ cup of the feta, olive oil, lemon juice, dill, garlic, and 3 tablespoons water. Pulse until smooth, scraping down sides as necessary. Season with salt and pepper. Transfer to a shallow serving bowl and top with cucumbers, tomatoes, olives, and the remaining ¼ cup of feta. Season with salt and pepper. Drizzle with olive oil and lemon juice. Serve with pita.