Author Notes
This mediterranean dip has a hummus base which is layered with colorful vegetables and topped with a generous crumble of feta. Serve alongside pita wedges or chips. Double recipe for sharing with a larger crowd. —Gather & Dine
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Ingredients
- Hummus
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2/3 cup
dried chick peas, rinsed and soaked at least 6 hours
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1/4 cup
tahini
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2 tablespoons
olive oil
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3
cloves garlic, minced
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juice 1/2 lemon, plus more to taste
-
1/4 teaspoon
cumin
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3/4 teaspoon
fine grain sea salt
- Assembly
-
1/2 cup
diced English cucumber
-
1
roma tomato, diced
-
10
pitted kalamata olives, sliced
-
2 tablespoons
finely chopped red onion
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1/4 cup
crumbled feta
-
pita wedges or chips for serving
Directions
-
Drain the garbanzo beans and place in a saucepan with enough water to cover the garbanzo beans by 2 inches. Bring to a boil over high heat, then lower heat and simmer until tender, about 1 hour. Remove from heat and drain, reserving the cooking liquid for later use.
-
In a blender or food processor, add the garbanzo beans, lemon juice, tahini, olive oil, garlic, cumin, salt, and ½ cup plus 1 tablespoon cooking liquid. Blend or process on high speed until hummus is smooth and creamy. Season to taste with additional salt and lemon juice.
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Spread the hummus in the bottom of a shallow bowl. Next layer the cucumbers, tomatoes, olives, onion, and feta. Serve with pita wedges.
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