Chop the mint leaves, olives, and red onion finely. Mix in a small bowl.

Wash and slice the cucumber diagonally to make oblong slices (I needed 11 slices, but this depends on the size of your platter).

Arrange the slices along the outer edge of your platter or chopping board.

Dollop a small tablespoon of hummus on the bottom half of the cucumber slices.

Use the back of the spoon to drag the hummus towards the center (it should look like a petal).

Continue all the way around.

Wet a small spoon and use it to smooth the petals. Be sure to wet it between each petal.

Now move on to the second row of hummus: dollop a small tablespoon between two of the previous petals. Spread it with the back of the spoon towards the center.

Continue all the way around (I had seven petals in the second row).

Wet the small spoon to tidy the second row of petals.

Spoon olive oil into the cavities of each petal.

Add the chopped mint, olive, and red onion to the center of the platter.

Season to your taste.

Sprinkle with pomegranate arils.

Serve.