Greek Style Layered Hummus Dip

Hummus:

1 can of chickpeas (14 oz.), drained with liquid set aside

1 can of artichoke hearts (14 oz) drained

2 tablespoons tahini

3 tablespoons olive oil

1 clove of garlic, crushed

2 tablespoon lemon juice

Layers:

2 cups finely chopped drained jarred roasted red bell peppers

2 cups finely chopped pepperoncini peppers

2 cups finely chopped pitted kalamata olives

2 cups crumbled feta cheese

16 English cucumber slices

fresh oregano

Hummus:

Combine all the ingredients in a bowl of a food processor, process until smooth. Use the reserved chickpea liquid if needed.

Assembly:

In 6 oz. canning jars or any clear container begin by layering with the red bell peppers, next the hummus, then pepperoncini, olives and topped with feta. Garnish with a cucumber slice and sprig of fresh oregano.