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Layered Greek Dip

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Ingredients

Units Scale

Hummus

  • 15.5 ounce can chickpeas, drained
  • 4 tablespoons lemon juice (1 lemon)
  • 2 tablespoons tahini
  • 1 garlic clove
  • 1/2 teaspoon salt
  • 1/4 cup extra virgin olive oil

Tzatziki

  • 6 ounce (1 container) plain yogurt
  • 1/4 cup cucumber, peeled and diced
  • 2 teaspoons lemon juice
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt or to taste
  • Pinch of fresh pepper

Additional

  • 14.5 ounce can fire roasted tomatoes, rinsed and drained -or- 3/4 cup plum tomatoes, seeded and chopped
  • 3/4 cup pitted kalamata olives, chopped
  • 1/2 cup crumbled feta cheese
  • 1/2 cup cucumber, peeled and chopped
  • Tortilla chips, pita chips, flatbread or vegetables for serving

Instructions

Hummus

  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.

Tzatziki

  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.

Additional

  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.

Find it online: https://www.motherthyme.com/2014/01/layered-greek-dip.html