Remove the skins from the chickpeas by gently squeezing each bean so that the skin pops off. (This takes about 10 minutes, and though it's an optional step, it's worth the effort! It makes the hummus creamier.)

Discard the skins, and place the chickpeas in a food processor. Add in the remaining hummus ingredients, and pulse on high for 15 seconds. Scrape down the mixture from the bowl, and pulse again until the mixture forms a smooth, creamy hummus.

In a serving bowl or dish, spread the hummus evenly onto the bottom. Set aside.

In a medium bowl, crumble the feta cheese into bite-sized chunks.

Add in the red onion, cherry tomatoes, artichoke hearts, olive oil, and lemon juice, and lightly toss to combine well.

Pour the feta mixture on top of the hummus, spreading evenly in the dish.

Keep refrigerated until dip is ready to be served.