Description
If you enjoy the classic seven layer dip, then this Mediterranean-inspired version with its bright and zippy flavours will surely satisfy your tastebuds.
Ingredients
For the hummus
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1 can (540 mL/19oz) chickpeas, drained but water reserved
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2 garlic cloves
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Juice of 1 lemon
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1/4 cup (60 mL) tahini
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3 tablespoons (45 mL) chickpea water
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2 tablespoons extra-virgin olive oil
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Salt and pepper
For the labneh
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500g labneh or Greek yogurt
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2 tbsp (30 mL) za’atar
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Zest and juice of 1/2 lemon
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1 tbsp (15 mL) extra-virgin olive oil
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Salt and pepper
Tomato mixture
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2 roma tomatoes, seeded and diced
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1/4 cup finely diced red onion
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6 basil leaves, finely minced
Toppings
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1/2 cup (125 mL) sliced green olives
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1/2 cup (125 mL) crumbled feta cheese
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1/2 cup (125 mL) pomegranate arils
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Garnish: Olive oil, sumac, za’atar
For the pita chips:
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8 small pitas
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1/4 cup extra-virgin olive oil
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1 tsp (5 mL) sumac
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1 tsp (5 mL) za’atar
Instructions
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Make the hummus: Place the chickpeas, garlic, lemon juice, tahini, water and olive oil in a power blender. Process until very smooth, 1 to 2 minutes. Season to taste with salt and pepper. Set aside.
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Make the spiced labneh: In a separate bowl, combine the labneh, za’atar, lemon zest and juice, olive oil and salt and pepper to taste.
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Tomato mixture: In a small bowl, combine the tomatoes, onion, basil and olive oil. Mix to combine. Do not add salt, as this will draw water from the tomatoes. Set aside.
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Layer the dip: In a clear, 8×8 serving dish, layer the hummus, labneh and tomatoes. Sprinkle with the sliced olives, feta and pomegranate seeds. Garnish with a drizzle of olive oil and spices, as desired.
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Make the pita chips: Preheat the oven to 400 degrees F. Line two rimmed baking sheets with parchment paper. Cut each pita into 8 triangles and transfer to the baking sheet in an even layer. In a small bowl, combine the olive oil, sumac and za’atar. Mix to combine. Brush the oil over the pita chips. Sprinkle with salt and bake for 8 to 15 minutes until golden. Serve with the dip.
Notes
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Components may be prepared in advance, individually. Layer right before serving. Eat immediately.
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Pita chips may be stored at room temperature up to 3 days.
