Greek Seven Layer Dip
User Reviews
5
Greek Seven Layer Dip
Description
Greek Seven Layer Dip starts with a blended hummus layer made from canned garbanzo beans, tahini, lemon juice, garlic, cumin, salt, olive oil, and some reserved chickpea liquid to achieve a thick, smooth texture. This flavorful base is spread evenly in a baking dish and chilled if desired.
A mixture of Greek yogurt, fresh parsley, dill, and minced garlic forms the second layer, lending a cool, herby tang complementing the rich hummus. On top, diced cucumber and tomatoes add crispness and juiciness, while sliced olives and crumbled feta contribute saltiness and complexity. A sprinkling of rinsed red onion finishes the dip with sharpness and crunch.
Served immediately with pita chips, this dip showcases layered textures and fresh Mediterranean ingredients, ideal for snacking or sharing. Doubling the hummus portion can provide extra servings or leftovers. The preparation avoids baking after assembly and emphasizes freshness in the vegetable layers.
Ingredients
- 1 garbanzo beans canned (15.5 oz), drained with 1/4 cup liquid reserved
- 2 1/2 Tbsp tahini
- 2 Tbsp lemon juice fresh
- 2 garlic minced, small cloves
- 1/2 tsp cumin
- 1/2 tsp salt , or to taste
- 2 Tbsp olive oil
- 1 1/3 cups Greek yogurt such as Fage, thick, plain
- 1 1/2 Tbsp parsley finely chopped, fresh
- 1 Tbsp dill minced fresh
- 1 cup cucumber English, diced
- 1 cup grape tomato drain off excess liquid after cutting, or Roma tomatoes, diced
- 1/3 cup black olives or kalamata olives, sliced
- 1/2 cup feta cheese crumbled
- 3 Tbsp onion rinsed and drained, red, chopped
Instructions
- 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 (at this point chill through if you have time).
- 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 (serve immediately after sprinkling veggies over top for best results). 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.
- Recipe source: Cooking Classy
User Reviews
Overall Rating
5
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