Six Layer Mediterranean Dip

We all need simple appetizer food around this time of year, right?  My small group from church is having a Christmas party next week and I’m planning on bringing this Six Layer Mediterranean Dip.  Colorful, healthy, and tasty!   I occasionally make hummus “pizza” for lunch- basically pita bread with a layer of hummus topped with cucumbers, tomatoes, kalamata olives, red onion, and feta.  I used this same combination of ingredients to create this six layer dip and served it with whole wheat pita wedges on the side.  I love that this can be assembled ahead of time and it’s a fairly portable appetizer to bring along to gatherings.    Although it’s best eaten on the same day it’s assembled (the cucumbers and tomatoes release a fair amount of water),  the leftovers still made great packable lunch food for Ryan and the kids.  So glad to have a new way to enjoy some of my favorite Mediterranean flavors.

Six Layer Mediterranean Dip

Ingredients

Hummus

• 2/3 cup dried garbanzo beans (chick-peas), soaked at least 6 hours
• juice of 1/2 lemon, plus extra lemon juice to taste
• 1/4 cup tahini
• 2 tablespoons olive oil
• 3 cloves garlic
• 1/4 teaspoon ground cumin
• 3/4 teaspoon- 1 teaspoon sea salt

For assembly:

• 1/2 cup diced English cucumber
• 1 roma tomato, diced
• 10 pitted kalamata olives, sliced
• 2 tablespoons finely chopped red onion
• 1/4 cup crumbled feta
• whole wheat pita wedges for serving

Instructions

For the hummus:

1. 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.
2. In a blender or food processor, add the garbanzo beans, lemon juice, tahini, olive oil, garlic, cumin, salt, and 1/2 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.

To assemble:

1. Spread the hummus in the bottom of a shallow bowl. Next layer the cucumbers, tomatoes, olives, onion, and feta. Serve with pita wedges.

Notes

hummus slightly adapted from Williams-Sonoma Vegetarian