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Makes
a ten inch tart or quiche pan and serves many
Author Notes
My next door neighbor, Kim, makes a fabulous mint and feta dip which she adapted from a Philadelphia Cream Cheese booklet, circa 1990. It's minty and she adds extra garlic and studs the top with vegetables. I did my own play on this, replacing cream cheese with chick peas. It's sort of like hummus but smoother and creamier. Great for snacking on a warm, warm day! —inpatskitchen
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Ingredients
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2 cups
cooked chick peas
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1/4 cup
Greek yogurt
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1/2 cup
extra virgin olive oil
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2
cloves garlic rough chopped
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1/2 cup
water plus more if needed
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3/4 cup
chopped fresh mint leaves
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1/4 cup
crumbled feta cheese
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1 teaspoon
toasted sesame oil
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1 teaspoon
salt
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1/4 teaspoon
black pepper
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1/3
of an English cucumber cut in a quarter inch dice
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1
small tomato, seeded, cored and cut in a quarter inch dice
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1
green onion, thinly sliced
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12
pitted kalamata olives, halved
Directions
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Place the chick peas, yogurt and olive oil in a food processor and start the machine. Add the garlic and the water and continue processing until almost smooth. Add the mint, feta, sesame oil salt and pepper and keep processing. Add a little more water if you're not getting a smooth consistency.
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Spread the mixture evenly on the bottom of a 10 inch tart or quiche pan and chill.
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When ready to serve place the cucumbers, tomato, green onion and olives decoratively over the top. Serve with pita chips.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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