Combine chickpeas, tahini, and garlic in food processor fitted with a large blade. Mix on high for about 30 seconds.
With processor on, drizzle remaining ingredients through feed-tube. Blend well. If hummus is too thick, thin with a small amount of warm water.
Hummus can be either used immediately, or placed in the fridge overnight.
Vegetables can be chopped and stored in airtight containers the day before serving. I did this to save some time on the day of serving.
Place the dressing ingredients in a pint size mason jar. Seal tightly with lid and shake very well to combine.
On a large, rectangular platter, spread hummus in a thick layer. Making sure to keep the edges mounded a bit to hold the salad.
In a large mixing bowl, toss all the salad ingredients with the dressing.
With a slotted spoon, place vegetables on top of hummus. Make sure to leave the edges of the hummus visible.
Sprinkle lightly with kosher salt, pepper, and drizzle of olive oil (if desired). Serve with pita chips.