Mediterranean layer dip

One layer on its own is tasty; all three together is delicious. Try this Mediterranean layer dip if you have a group to feed at the last long weekend of the summer. Make this recipe even easier by subbing in a favourite store-bought hummus or bruschetta topping.

Mediterranean Layer Dip

Serves 6–8, as a snack

Kalamata Tomato Topping

1 cup kalamata olives, pitted and chopped

1 medium tomato, seeded and diced

2 green onions, thinly sliced

1 tbsp balsamic vinegar

1 tsp chopped fresh thyme leaves

Grated zest of half a lemon

Salt and freshly ground pepper, to taste

Directions

In a medium bowl, stir together all ingredients. Set aside.

Yogurt Arugula Dip

1 cup plain 3% yogurt

1/2 cup chopped arugula

2 green onions, thinly sliced

1 tbsp lemon juice

Pinch cayenne

Salt and freshly ground pepper, to taste

Directions

In a medium bowl, stir together all ingredients. Set aside.

Green Pea Hummus

1 small can (400 ml) chickpeas, rinsed and drained

1/2 cup frozen green peas

1/4 cup sesame seeds or tahini

3 tbsp fresh lemon juice

3 tbsp olive oil

2 cloves garlic, chopped or crushed

Salt and freshly ground pepper, to taste

Directions

In a food processor or blender, purée all ingredients except salt and pepper, scraping down sides as necessary, until smooth (add a little water if consistency is too thick for dipping). Season to taste.

To assemble, spread Green Pea Hummus on serving plate or spoon into serving bowl. Spoon Yogurt Arugula Dip and Kalamata Tomato Topping overtop. If you wish, garnish with additional green peas and arugula, and drizzle with olive oil. Serve with pita chips, cut up veggies, or with this falafel recipe. 

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