Za'atar-Spiced Chickpea Dip

Transfer 2 tablespoons liquid from chickpea can to a large bowl. Rinse the chickpeas and add them to the bowl. Add 1 tablespoon oil, 1 tablespoon za'atar, garlic powder, 1/4 teaspoon pepper and 1/8 teaspoon salt; mash until smooth. Transfer into a 9-inch pie pan and spread into an even layer.

Mix cream cheese, labneh, lemon juice and the remaining 1/8 teaspoon each pepper and salt in a small bowl until smooth. Spread over the chickpea layer.

Sprinkle spinach and onion in an even layer over the cream cheese layer. Sprinkle with feta. Sprinkle with olives, mint and the remaining 1/2 teaspoon za'atar. Drizzle with the remaining 1 tablespoon oil.