Mediterranean layer dip
One layer on its own is tasty; all three together is delicious. A three-layer dip perfect for summer entertaining.
Equipment
- 1 food processor -can also use a blender
Ingredients
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
Yogurt arugula dip
- 1 cup plain 3% yogurt
- ½ cup chopped arugula
- 2 green onions thinly sliced
- 1 tbsp lemon juice
- Pinch cayenne
- salt and freshly ground pepper to taste
Green pea hummus
- 1 small can chickpeas (400 ml) rinsed and drained
- ½ cup frozen green peas
- ¼ cup sesame seeds or tahini
- 3 tbsp fresh lemon juice
- 3 tbsp olive oil
- 2 garlic cloves chopped or crushed
- salt and freshly ground pepper to taste
Instructions
- In a medium bowl, stir together all of the kalmata tomato topping ingredients. Set aside.
- In a medium bowl, stir together all of the yogurt arugula dip ingredients. Set aside.
- In a food processor or blender, purée all of the green pea hummus 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.
Notes
Make this recipe even easier by subbing in a favourite store-bought hummus or bruschetta topping.
Tried this recipe?Let us know how it was!