Appetizers
Mediterranean Layer Dip
Mediterranean Layer Dip
A fun twist on the traditional seven-layer dip, serve this at your next party with pita chips!
Ingredients
Hummus:
1 can (15.5 ounces) chickpeas, drained and rinsed
1/3 cup tahini
2 tablespoons cold water, plus more as needed
2 tablespoons fresh lemon juice
1 small garlic clove, peeled
½ teaspoon kosher salt
¼ teaspoon ground cumin
Roasted Red Pepper and Feta Dip:
7 ounces (about 1 cup) jarred roasted red peppers, drained
1 cup 2% plain Greek yogurt
7 ounces feta
1 tablespoon fresh oregano leaves
½ teaspoon kosher salt
Layered Toppings
Persian cucumbers, Kalamata olives, grape tomatoes, scallions, and sliced banana peppers
Chickpeas, drained and rinsed
Crumbled feta Extra-virgin olive oil, for drizzling
Dill, parsley, and mint leaves, torn
Za’atar and sumac, for sprinkling
Pita chips for serving
Preparation
- Prepare the hummus: Insert the metal chipping blade into the work bowl, Add the chickpeas, tahini, 2 tablespoons water, lemon juice, garlic, salt, and cumin, and process until smooth and creamy, about 2 minutes. Add additional water through the feed tube, as needed, until you get your desired consistency. Taste and adjust the seasoning as desired. Use a silicone spatula to transfer the hummus from the work bowl to an 8-inch square serving dish, preferably clear glass (for presentation). Spread the hummus in an even layer.
- Prepare the red pepper and feta dip: Secure the emptied work bowl on the food processor fitted with the metal chopping blade. Add the peppers, yogurt, feta, oregano, and salt, and pulse to combine. Scrape the bowl and then process for about 30 seconds until all the ingredients are completely incorporated. Spread evenly over the hummus.
- Layer the toppings on the pepper and feta dip in this order: sliced veggies, chickpeas, crumbled feta, drizzled olive oil, torn herbs, and sprinkled spices.
- Serve with pita chips.
