Greek Layer Dip

Greek Layer Dip is a fun and flavorful appetizer to serve at a party or bring to a potluck. I like to serve it with home baked pita chips and cucumber slices. Making your own hummus and pita chips is easy, but if you are in a hurry, you can pick up your favorite brands at the grocery store. To make the dip dairy free and vegan, omit the feta cheese. It still tastes fantastic!

Ingredients:

2 cans chickpeas, drained

6 TBSP tahini

6 Tbsp fresh lemon juice

1/2 cup olive oil

4 garlic cloves, minced

1 TBSP salt

4 tsp cumin

1 cup chopped peeled seedless cucumber

1 cup sliced cherry tomatoes

1 cup chopped Kalamata olives

1/2 cup crumbled feta cheese, optional

1/2 cup chopped flat leaf parsley

Olive oil

Directions:

Place the chickpeas, tahini, lemon juice, olive oil, garlic, salt and cumin in a food processor.
Blend for 1 minute then stop and scrape down the sides of the processor bowl.
Blend for an additional 3-4 minutes or until smooth and creamy.
Spread the hummus on a large platter.
Sprinkle the chopped cucumber over the hummus.
Continue by sprinkling the tomatoes, black olives, feta, and parsley.
Drizzle with olive oil and serve with pita chips and cucumber slices.
Link to Baked Pita Chip recipe

Emily Maxson

Hi everyone! Thank you for visiting Emily’s Fresh Kitchen. I am a trained chef and cookbook author and I love to eat, cook, and think about food. In 1998 I was diagnosed with Crohn’s disease and had surgery to remove part of my intestines. Read More about “About”…