Greek 7 Layer Dip
Description
Love hummus? You'll love this Greek inspired dip that begins with homemade hummus and is layered with cucumbers, tomatoes, olives, red onions and feta. Serve it with pita chips.
Ingredients
15.5 oz. can garbanzo beans, drained with 1/4 c. liquid from can reserved
2 1/2 T. tahini
2 T. freshly squeezed lemon juice
2 small garlic cloves, minced
1/2 t. cumin
1/2 t. salt, or to taste
2 T. olive oil
1 1/3 c. thick plain Greek yogurt (like Fage)
1 1/2 T. finely chopped fresh parsley
1 T. minced fresh dill
1 c. diced English cucumber
1 c. diced grape/cherry tomatoes or Roma tomatoes (drain excess liquid after cutting)
1/3 c. sliced Kalamata or black olives (pitted)
1/2 c. crumbled feta cheese
3 T. chopped red onion, rinsed and drained
pita chips, for serving
Directions
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Hummus:
Add garbanzo beans to a food processor, with tahini, lemon juice, 1 clove garlic, cumin and 1/2 t. salt; pulse for about 1 minute; with food processor running slowly, pour in olive oil and 2 T. of the reserved liquid from the garbanzo beans into the food processor. Hummus should be somewhat thick, but add more of the liquid as needed, 1 T. at a time. Spread hummus into an even layer in an 11 x 7 inch or 8 x 8 inch baking dish. Chill if you have time.
In a medium mixing bowl, stir together Greek yogurt with parsley, dill and remaining garlic; dollop over hummus layer; spread into an even layer. Top with cucumbers, tomatoes, olives, feta and onions.
Serve with pita chips (serve immediately after sprinkling veggies over top for best results). Store in refrigerator.
6 servings.
Prep Time
Cook Time
PT0M