Description

A healthy take on seven layer dip with a Mediterranean spin, creamy roasted garlic hummus topped with a cucumber tomato salad, olives, feta cheese and fresh herbs.

Ingredients

Scale

2 15 ounce cans chickpeas, drained and rinsed

2 tbsp tahini

1 head garlic

2 lemons, juiced

8 tbsp olive oil

2 tsp sea salt

Toppings

2 beefsteak tomatoes, diced

2 cucumbers, diced

1 red onion, chopped

2 tbsp olive oil

2 tbsp lemon juice

2 red peppers, roasted

15 pepperoncini, sliced

1 cup pitted kalamata olives, chopped

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley

1/4 cup fresh mint

1/2 cup crushed pita chips

Instructions

To make the hummus, preheat your oven to 400 degrees. Cut the top off a head of garlic and place the garlic on a piece of aluminum foil cut side up. Drizzle with olive oil and salt and pepper, wrap in the foil and bake for 30 minutes. If you’re roasting your own red peppers as well, rub them with a small amount of olive oil and bake for 15 minutes while the garlic is cooking. Allow them to cool then peel them.
Place the drained and rinsed chickpeas in a food processor and pulse until they’re broken up. Squeeze the roasted garlic out of the shell and add to the food processor. Add the tahini, lemon juice, olive oil and salt and blend on high until creamy.
Spread the hummus evenly across the bottom of a large casserole dish. Combine the tomatoes, cucumber and red onion in a small bowl and toss in the olive oil and lemon juice. Spread the cucumber, tomato mix on top of the hummus.
Slice the roasted red peppers and pepperoncinis and add them on top of the tomatoes and cucumbers. Next add the chopped olive and feta cheese. Top with the parsley, mint and pita chips. Serve with veggies and pita chips.