Boil the chickpeas (in water or in the Aquafaba) for a few minutes to soften and then allow to cool.
Meanwhile, grate the cucumber then place in a towel and squeeze out the excess water.
Add the tahini and lemon juice to a food processor and blend.
Next, add the chickpeas reserving the liquid for later. Blend for 1-minute scraping down the sides.
Add in the garlic, dill, salt pepper and olive oil, the juice from half a lemon and 1 tbsp chickpea liquid and blend for another 1-2 minutes.
Scrape down the sides and add in the reserved water a tablespoon at a time until the hummus is smooth.
Transfer the hummus to a bowl and stir in the cucumbers and feta cheese. Top with more fresh dill, cucumbers and feta (optional).