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Layered Hummus Dip


Scroll to the bottom for more details!



To Make the Hummus:

114 or 19 oz (398540 ml) tin chick peas (also called garbanzo beans), drained but keep ½ cup of the liquid aside. Or use the same amount of dried chickpeas from Wallace Spring Farms and follow the package instructions to cook.

2 garlic cloves

Juice from 1 lemon

2 tsp. Salt, preferable sea salt (not as “salty” tasting as conventional table salt. If that’s all you have, start with 1 tsp. and add more to taste)

¼ cup tahini (sesame seed paste)

Set Aside for Topping:

Feta cheese

1 Clamshell of Cherry Tomatoes (chopped in halves)

1 Long-English Cucumbers (chopped)

12 Red Bell Peppers (chopped)

Pita Bread for Dipping

Optional, Olive Oil & Greek Seasoning to drizzle and sprinkle on top


Homemade Hummus

Start by chopping the garlic cloves in the food processor. Add the drained/or cooked chickpeas, garlic cloves, lemon juice, salt and tahini paste to the processor and blend together, adding enough liquid (from the drained chickpeas or chickpea water after boiling) to make a creamy consistency, usually about ¼ cup. (If you prefer, you can add 1 – 2 tablespoons olive oil, and 1-2 tablespoons warm water in place of the chick pea liquid).

Layered Dip

In a shallow 8 or 9 inch pie plate, layer the following:

1. Hummus – either purchased or make your own. (making your own hummus is extremely easy and inexpensive – see recipe above.)

2. A selection of diced fresh vegetables – cucumbers, tomatoes, red, orange or yellow peppers, olives

3. Crumbled feta cheese

4. Sprinkle with a pre-mixed Greek seasoning (I use Club House brand)

5. If you are not serving this immediately, cover with wrap and refrigerate.

6. Just before serving drizzle some extra-virgin olive oil over top.

Serve with warmed pita breads or pita chips. Warning – this disappears quickly, grab some before it’s all gone!

This is a recipe that features all the best Greek foods – lemony hummus, feta cheese, greek salad… And it all starts with creamy chickpeas blended into a thick dip, just asking to be paired with pita bread hot off the grill. You can use chickpeas from the tin, or even start layering the toppings onto your favourite hummus if you’re in a hurry (we reccomend Habbibi’s!).

For those of you looking to go the extra mile for that extra creaminess, start with Grain Kabuli Chickpeas from your dry storage and soak them overnight to use (you can even set some aside to toss on top of the dip). Of course, the topping features some of the Abbotsford-grown greenhouse vegetables that have started finding their way into the market this time of year, mid March, for extra crunch and texture.


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