appetizer Archives -

We all need simple appetizer food around this time of year, right? My small group from church is having a Christmas party next week and I’m planning on bringing this Six Layer Mediterranean Dip. Colorful, healthy, and tasty! I occasionally make hummus “pizza” for lunch- basically pita bread with a layer of hummus topped with cucumbers, tomatoes, kalamata olives, red onion, and feta. I used this same combination of ingredients to create this six layer dip and served it with whole wheat pita wedges on the side. I love that this can be assembled ahead of time and it’s a fairly portable appetizer to bring along to gatherings. Although it’s best eaten on the same day it’s assembled (the cucumbers and tomatoes release a fair amount of water), the leftovers still made great packable lunch food for Ryan and the kids. So glad to have a new way to enjoy some of my favorite Mediterranean flavors.

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:

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.
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:

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

Last week Ryan and I were able to go on a mini getaway to northern Michigan to celebrate our 10 year anniversary. We spent our time reflecting on God’s faithfulness, going on peaceful walks, hiking beautiful sand dunes, and of course, eating delicious meals. One of the salads we most enjoyed was a simple plate of fresh figs, pistachios, and goat cheese arranged on a scattering of greens. It was simple and yet such an excellent combination. It made me think of The Sprouted Kitchen’s Strawberry and Leek Quesadillas and I knew I wanted to try some of these salad ingredients in quesadilla form. Along with sliced figs, soft goat cheese, and pistachios, I also added some raw honey to bring out the sweetness of the figs.

Just as in these Strawberry and Leek Quesadillas, I recommend using brown rice tortillas for these Fig, Honey, Pistachio, and Goat Cheese Quesadillas because they turn extra crispy when heated and it provides a nice contrast to the soft figs and goat cheese. This would make a lovely hors d’oeuvre for any type of festive gathering!

Fig, Honey, Pistachio, and Goat Cheese Quesadillas

Ingredients

2 brown rice tortillas
⅓ cup soft goat cheese
sliced fresh figs
shelled pistachios
1 tablespoon raw honey

Instructions

Spread goat cheese on one of the tortillas and layer with sliced figs and pistachios. Spread a thin layer of raw honey on the other tortilla and place honey side down on top of the tortilla with the figs, pistachios, and goat cheese.
Heat both sides on a buttered griddle or pan over medium heat for 2-3 minutes per side, until tortillas become lightly browned and crispy. Cut into wedges and serve.

Notes

inspired by The Sprouted Kitchen