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.
wooow good one! i love hummus!
Thank you! Enjoy:)
Thanks for the idea! I’ll have to try this one.
You are very welcome. Enjoy!
Reblogged this on maggiesonebuttkitchen.
Super good!
yum!! this looks amazing — will definitely have to try it
Excellent! I’m glad you are going to try it.:)
Mmmmm. I love hummus. Kim*
http://www.100days100ways.wordpress.com
Thank you:)
Reblogged this on Greek Ancestry Association.
I’m drooling and I can’t stop….this is the perfect picnic friend. OH MY!
Thanks. It was a lot of fun to do:)
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Thank you so much:)