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Make the hummus. Add the chickpeas, olive oil, lemon juice, garlic, cumin, salt, and pepper to a food processor. Blend for 3 to 5 minutes, adding a splash of water as needed, until smooth and creamy.
Make the soil. Place the pumpernickel bread in the food processor and process until it becomes bread crumbs. Melt the butter in a skillet and toast the crumbs with the everything bagel seasoning until crisp. Set aside to cool.
Wash and trim the vegetables. Wash your vegetables and trim them as needed so they will stand upright in the hummus.
Assemble and serve. Spread the hummus onto a platter in an even layer. Top with the cooled soil crumbs, then tuck in the vegetables standing upright. Add a small picket fence around the edge and serve immediately.