Layered Greek Dip
Prep time
Total time
Serves: 8 servings
  • 15.5 ounce can chickpeas, drained
  • 4 tablespoons lemon juice (1 lemon)
  • 2 tablespoons tahini
  • 1 garlic clove
  • ½ teaspoon salt
  • ¼ cup extra virgin olive oil
  • 6 ounce (1 container) plain yogurt
  • ¼ cup cucumber, peeled and diced
  • 2 teaspoons lemon juice
  • ¼ teaspoon dried dill
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt or to taste
  • Pinch of fresh pepper
  • 14.5 ounce can fire roasted tomatoes, rinsed and drained -or- ¾ cup plum tomatoes, seeded and chopped
  • ¾ cup pitted kalamata olives, chopped
  • ½ cup crumbled feta cheese
  • ½ cup cucumber, peeled and chopped
  • Tortilla chips, pita chips, flatbread or vegetables for serving
  1. Add chickpeas, lemon juice, tahini, garlic and salt in a food processor. While food processor is running, stream in extra virgin olive oil until creamy.
  2. Spread hummus on the bottom of a 9 inch baking dish.
  1. In a small bowl mix yogurt, diced cucumber, lemon juice, dill, garlic powder until blended. Season with salt and pepper.
  2. Spread on top of hummus.
  1. In a medium bowl toss together tomatoes, olives, feta, cucumber.
  2. Sprinkle on top of dip.
  3. Cover and chill until ready to serve.
Recipe by Mother Thyme at