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Mediterranean Eight-Layer Dip
Ingredients
- Hummus (recipe follows)*
- Tapenade (recipe follows)*
- 2 medium tomatoes, seeded and chopped
- 1 cup seeded and chopped cucumber
- 3 tablespoons snipped fresh Italian (flat-leaf) parsley or curly parsley
- 4 teaspoons snipped fresh mint
- 2 teaspoons lemon juice
- 1/8 teaspoon kosher salt
- 1/8 teaspoon coarsely ground black pepper
- 12 large pita bread rounds
- 2 cups shredded fresh spinach
- 4 ounces feta or soft goat cheese (chevre), crumbled or cut up (1 cup)
- 1/4 cup sliced green onions (2)
- 1/4 cup sliced or chopped pitted kalamata olives or pitted ripe olives
Directions
1. Prepare Hummus and Tapenade; set aside along with remaining chopped roasted red sweet peppers (about 3/4 cup).
2. In a medium bowl, combine tomatoes, cucumber, parsley, mint, lemon juice, salt and black pepper; set aside. Wrap pita rounds in foil and heat in a 350 degrees F oven for 15 minutes or until warm.
3. To assemble dip, spread Hummus on a 12-inch serving platter with sides; arrange spinach atop Hummus layer, leaving a 1-inch border of Hummus. Drain excess liquid from Tapenade, if needed. Spoon Tapenade over the spinach, leaving a 1-inch border of spinach.
4. Drain excess liquid from tomato mixture; discard liquid. Spoon tomato mixture over Tapenade layer, leaving a 1-inch border of Tapenade. Sprinkle feta over tomato mixture. Top with reserved 3/4 cup chopped roasted red sweet peppers, green onions and olives.
5. To serve, cut warm pita rounds into wedges. Serve with the dip.
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Tip:
*Tip for quicker preparation:
Instead of making the Hummus, use 1 1/2 cups purchased hummus. Assemble as directed above.
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Make Ahead Tip:
Make-ahead:
Prepare Hummus and Tapenade 1 week in advance; cover and chill until ready to assemble. Prepare tomato mixture 6 to 24 hours ahead; cover and chill until ready to assemble. Drain as directed above. Assembled dip may be covered and chilled up to 1 hour before serving.
Ingredients
- 1 15 to 16 ounce can garbanzo beans (chickpeas)
- 1/4 cup tahini (sesame paste) or 3 tablespoons creamy peanut butter plus 1 tablespoon sesame oil
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
Directions
Rinse and drain garbanzo beans (chickpeas). In a food processor, combine garbanzo beans; tahini (sesame paste) or creamy peanut butter and sesame oil; lemon juice; olive oil; garlic; paprika; salt and ground cumin. Cover and process until the mixture is smooth, stopping and scraping the sides as necessary. (Or, place drained garbanzo beans in a medium bowl; mash with a potato masher or fork until nearly smooth; stir in tahini or peanut butter plus sesame oil, lemon juice, olive oil, garlic, paprika, salt, and cumin.) Makes 1 1/2 cups.
Ingredients
- 1 12 ounce jar red sweet peppers
- 1/2 cup pitted kalamata olives or pitted ripe olives
- 1/2 cup pimiento-stuffed green olives
- 2 tablespoons olive oil
- 1 tablespoon snipped fresh basil
- 1 tablespoon drained capers
- 1 teaspoon snipped fresh oregano
- 1/4 freshly ground black pepper
Directions
Drain roasted red sweet peppers. Pat dry with paper towel. Measure 1/2 cup red sweet peppers to use in the tapenade and chop the remaining for one of the layers in dip; set aside. In a food processor, combine the 1/2 cup drained red sweet peppers, kalamata olives ripe olives, pimiento-stuffed green olives, olive oil, snipped fresh basil, drained capers, snipped fresh oregano and freshly ground black pepper. Cover and process with several on-off turns until coarsely chopped. (Or, coarsely chop red sweet peppers, olives and capers by hand. Stir in the oil, basil, oregano and black pepper.) Makes 1 1/3 cups tapenade.
When I saw this, I knew I had to make it. I made the hummus and tapanade recipes, and so glad i did! This was a perfectly delish dip. And, a perfect combo with my mojitos (since I had mint). I served this dip with Naan (a yeast raised Indian bread) and pita crackers (from Trader Joes). I will make it again. I make my own hummus and love this recipe better than I've made. Will make this alone, too.
1/12/2012 04:43:13 PM Report Abuse