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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!