Need a super simple appetizer to take to your next backyard get-together? This layered hummus dip is so delicious! It has all the big, bold flavors of your favorite Greek salad, but in dip form – creamy hummus is layered with plain Greek yogurt and minced garlic, cucumber, Kalamata olives, marinated artichoke hearts, red onion, and sweet cherry tomatoes. Super delish!
Just give it a drizzle of olive oil and garnish with crumbled feta and fresh basil leaves. Serve it up with your favorite crackers, pita chips, or fresh cut veggies.
This dip could also double as a light and healthy summer patio meal – no cooking required!
I think I am slightly obsessed with hummus. I eat a lot of it. When time permits, my preference is to make homemade but I am never opposed to stocking up on multiple containers of store-bought in the fridge. It's made with only a few ingredients: chickpeas, tahini paste, lemon juice, garlic, and olive oil. You can add the seasoning that you like. I love cumin and salt and pepper. Then, give it a whirl in the food processor. I've included the recipe for my homemade version below. If you are short on time, a store-bought variety will work just fine for this recipe.
If I need to bring a dish for a party, I almost always bring a hummus platter with assorted veggies and gluten-free crackers. It's a healthy option, and it serves twofold in ensuring with my dietary restrictions there will be at least one thing that I can eat.
This 7-layer dip will definitely be my new replacement "go-to" potluck recipe. It's so colorful and impressive looking. No one will ever know that it only took you minutes to assemble.
To get started, in a small bowl combine the yogurt, minced garlic, and salt. Set aside. Next spread the hummus over a 10-inch round serving platter. Layer with tomato and cucumber. Dollop with yogurt mixture and spread over the hummus. Do this gently. You don't want to mix the two. Top with artichoke hearts, roasted red peppers, and red onion. Garnish with crumbled feta (I used dairy-free) and fresh basil. Drizzle with olive oil and a few pinches of salt and pepper if desired.
That's it! You're all done. Now, just sit back and soak up all those compliments.
Let’s get cooking!
1/2 cup nonfat Greek yogurt (I used dairy-free)
3 cloves garlic, minced
1/8 teaspoon salt
1 (10-ounce) container classic hummus or my homemade version (recipe below)
1 tomato, diced
1/2 cup diced cucumber, seeds removed
1 (7.5-ounce) jar marinated artichoke hearts, drained and chopped
1/2 cup chopped roasted red pepper
1/4 cup red onion, finely diced
1/4 cup crumbled feta cheese (I used Violife Just Like Feta)
2 tablespoons chopped parsley
Kalamata olives, chopped for garnish
Olive oil for drizzling
Fresh basil, chopped for garnish
Salt and pepper to taste
1 15-ounce can chickpeas, drained and rinsed
2 medium cloves garlic
1 lemon (2-3 tablespoons), juiced
1/3 cup tahini
3/4 teaspoon sea salt
2 tablespoons olive oil, extra virgin
1/2 teaspoon cumin, ground
How to make:
for the complete source recipes and instructions.
In a small bowl, combine the yogurt, minced garlic, and salt. Set aside.
Spread the hummus over a 10-inch round serving platter.
Layer the tomato and cucumber over the hummus.
Dollop with yogurt mixture and spread over the hummus.
Top with artichoke hearts, roasted red peppers, and red onion.
Garnish with crumbled feta and fresh basil.
Drizzle with olive oil and a few pinches of salt and pepper if desired.
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Puree the tahini, cold water, olive oil, cumin, salt, garlic, and lemon juice
Add one can of rinsed and drained chickpeas.
Puree for 3 to 4 minutes, or until smooth.
Add an extra tablespoon or two of water until the desired consistency is reached.
Season to taste with extra salt, cumin and/or lemon juice if desired.