Name: Layered Hummus Dip
Ingredients: Hummus:; 1 can chick peas; 1/2 tsp. baking soda; 4 cloves garlic; 1/4 cup lemon juice; 1/2 cup tahini; 1/2 tsp. cumin; 1 Tbsp. Olive oil; 2-4 Tbsp. iced water, water from fridge filter; Assemble:; 1/2 cup tomatoes, chopped; 1/2 cup cucumber, chopped; 2 Tbsp. kalamata olives, chopped; 2 Tbsp. -1/4 cup feta, I used French from Sophia's; 1 Tbsp. mint chopped; salt and pepper to taste

Instructions

Hummus:
Drain and rinse chickpeas, in a small pot cover chickpeas with water and add 1/2 tsp. baking soda. Boil for about 20 minutes. Drain. The skin of the chick peas should be falling off. Keep them.
Meanwhile, place lemon juice and garlic in a food processor. Process and allow to sit for 10 minutes.
Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.
While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy.
Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
Taste, and adjust as necessary—I added another ¼ teaspoon salt for more overall flavor and another tablespoon of lemon juice.
To Platter:
Mix tomatoes, cucumbers, kalamata, and mint. Drizzle in a bit of olive oil. Add salt and pepper to taste. Stir.
Spread hummus out to about 1/4 inch thick on a serving platter. Top with tomato mixture. Sprinkle with feta cheese. ENJOY!

Meal Plan

Recipes

Layered Hummus Dip

Ingredients

Instructions

Nutrition Facts

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