Six Layer Mediterranean Dip
 
 
Ingredients
Hummus
  • ⅔ cup dried garbanzo beans (chick-peas), soaked at least 6 hours
  • juice of ½ lemon, plus extra lemon juice to taste
  • ¼ cup tahini
  • 2 tablespoons olive oil
  • 3 cloves garlic
  • ¼ teaspoon ground cumin
  • ¾ teaspoon- 1 teaspoon sea salt
For assembly:
  • ½ cup diced English cucumber
  • 1 roma tomato, diced
  • 10 pitted kalamata olives, sliced
  • 2 tablespoons finely chopped red onion
  • ¼ cup crumbled feta
  • whole wheat pita wedges for serving
Instructions
For the hummus:
  1. Drain the garbanzo beans and place in a saucepan with enough water to cover the garbanzo beans by 2 inches. Bring to a boil over high heat, then lower heat and simmer until tender, about 1 hour. Remove from heat and drain, reserving the cooking liquid for later use.
  2. In a blender or food processor, add the garbanzo beans, lemon juice, tahini, olive oil, garlic, cumin, salt, and ½ cup plus 1 tablespoon cooking liquid. Blend or process on high speed until hummus is smooth and creamy. Season to taste with additional salt and lemon juice.
To assemble:
  1. Spread the hummus in the bottom of a shallow bowl. Next layer the cucumbers, tomatoes, olives, onion, and feta. Serve with pita wedges.
Notes
hummus slightly adapted from Williams-Sonoma Vegetarian
Recipe by at https://dev.gatheranddine.com/six-layer-mediterranean-dip/