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Seven Layer Mediterranean Dip

  • Author: Vanessa Perrone
  • Yield: serves 8-10


If you enjoy the classic seven layer dip, then this Mediterranean-inspired version with its bright and zippy flavours will surely satisfy your tastebuds.


For the hummus

  • 1 can (540 mL/19oz) chickpeas, drained but water reserved

  • 2 garlic cloves

  • Juice of 1 lemon

  • 1/4 cup (60 mL) tahini

  • 3 tablespoons (45 mL) chickpea water

  • 2 tablespoons extra-virgin olive oil

  • Salt and pepper

For the labneh

  • 500g labneh or Greek yogurt

  • 2 tbsp (30 mL) za’atar

  • Zest and juice of 1/2 lemon

  • 1 tbsp (15 mL) extra-virgin olive oil

  • Salt and pepper

Tomato mixture

  • 2 roma tomatoes, seeded and diced

  • 1/4 cup finely diced red onion

  • 6 basil leaves, finely minced


  • 1/2 cup (125 mL) sliced green olives

  • 1/2 cup (125 mL) crumbled feta cheese

  • 1/2 cup (125 mL) pomegranate arils

  • Garnish: Olive oil, sumac, za’atar

For the pita chips:

  • 8 small pitas

  • 1/4 cup extra-virgin olive oil

  • 1 tsp (5 mL) sumac

  • 1 tsp (5 mL) za’atar



  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.



  • Components may be prepared in advance, individually. Layer right before serving. Eat immediately.

  • Pita chips may be stored at room temperature up to 3 days.