Greek Seven Layer Dip
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Category
Snack
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Cusine
Greek
What do you need?
How to make?
Ingredients
1 can garbanzo beans, drained and 1/4 cup liquid from can reserved*
2 1/2 Tbsp tahini
2 Tbsp fresh lemon juice
2 small garlic cloves
1/2 tsp cumin
1/2 tsp salt
2 Tbsp olive oil
1 1/3 cups thick plain Greek yogurt
1 1/2 Tbsp finely chopped fresh parsley
1 Tbsp minced fresh dill
1 cup diced English cucumber
1 cup diced grape tomatoes or Roma tomatoes
1/3 cup sliced black olives or kalamata olives
1/2 cup crumbled feta cheese
3 Tbsp chopped red onion
Directions
Add drained garbanzo beans to a food processor along with tahini, lemon juice, 1 clove of garlic, cumin and 1/2 tsp salt. Pulse for about 1 minute then with food processor running slowly pour olive oil and 2 Tbsp of the liquid from the chick peas into the food processor. Hummus should be somewhat thick, but add more of the liquid as needed 1 Tbsp at a time. Spread hummus into an even layer in an 11 by 7-inch or 8 by 8-inch baking dish . In a medium mixing bowl stir together Greek yogurt with parsley, dill and remaining garlic. Dollop mixture over hummus layer in dish and spread into an even layer. Top with cucumbers, tomatoes, olives, feta and onions. Serve with pita chips . Store in refrigerator. *I made a double batch of the hummus so I could save half for later. If you want to do this just double eveything from the garbanzo beans to the olive oil then only use half of it for the dip.