I’ve been making my own hummus for years, and started feeding it to my kids as soon as they were able. My mother accused my then-toddlers of having garlic breath because of their love of hummus! I make so many variations with roasted bell peppers, sun dried tomatoes, rosemary, and the list goes on. I found another fun way to eat hummus with this Layered Greek Dip. You can buy the hummus, but store bought is expensive, and homemade is just better. Plus, it’s easy!
To get the price down on the hummus, cook up your own chickpeas. I actually buy my chickpeas in 20 pound bags to really get the price down, but Wal-Mart has smaller bags for a good price as well. You can cook chickpeas in the slow cooker for about 7 hours, or pressure cook the chickpeas. Just make sure before you puree, the chickpeas are cool.
To make hummus combine in a food processor:
4 cups of chickpeas
1/3 cup of tahini
3/4 cups olive oil
1/3 cup of water
Juice of 2 fresh lemons
4 tsp of salt
1 1/2 cloves of garlic
Puree all ingredients until desired consistency. Taste, and decide if you need more lemon, water, or salt.
Now you have your base! To make the dip, layer from the bottom in this order:
Prepared hummus
1 cup whole, plain Greek yogurt
3 chopped Roma tomatoes, with water squeezed from tomatoes
1/2 English cucumber, chopped
1 cup chopped Greek olives
1 cup feta cheese
You don’t want this dip getting watery, which is why I use whole Greek yogurt, English cucumbers (less watery than traditional) and seeded tomatoes. Once it chills, this dip will be even more firm, but can be enjoyed right away!
I make this as a snack for my family (and a light lunch for me), but what a beautiful and interesting potluck offering this would make! Scoop with pita chips, celery sticks and bell peppers.
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