Rinse the chickpeas in cold water in a sieve and drain, transfer to a bowl. Add the yoghurt, lemon juice, water, oil, tahini, garlic powder, ground cumin, salt and pepper, puree until smooth.
Peel the carrots. Halve the pepper and remove the seeds. Cut the carrots into sticks approx. 8 cm long. Cut the pepper lengthwise into sticks approx. 1 cm thick.
Empty the hummus into a small dish, place on a large plate. Arrange the sticks of carrot and pepper around the dish on the plate. Decorate the hummus with the olives, chives and a little of the pepper to make a lion’s face, place the crackers on the dish as ears.