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Ingredients

Directions

  • Prepare Hummus and Tapenade; set aside along with remaining chopped roasted red sweet peppers (about 3/4 cup).

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  • 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° oven for 15 minutes or until warm.

  • To assemble dip, spread Hummus on a 12-inch serving platter; arrange spinach atop Hummus layer, leaving a 1-inch border of Hummus. Spoon Tapenade over the spinach, leaving a 1-inch border of spinach.

  • 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.

  • To serve, cut warm pita rounds into wedges. Serve with the dip. Makes 12 to 14 appetizer servings.

Make- Ahead Tip:

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.

*Tip for quicker preparation:

Instead of making the Hummus, use 1 1/2 cups purchased hummus . Assemble as directed above.

Nutrition Facts

295 calories; 10 g total fat; 8 mg cholesterol; 819 mg sodium. 42 g carbohydrates; 9 g protein;

Humus

Ingredients

Directions

  • Drain garbanzo beans. In a food processor, combine garbanzo beans; tahini (sesame paste) or creamy peanut butter and sesame oil; lemon juice; olive oil; garlic, minced; 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.

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Tapenade

Ingredients

Directions

  • In a food processor bowl combine Greek olives, pimiento-stuffed green olives, garlic, and olive oil. Cover and process until finely chopped. Add dried tomato pieces. Cover and pulse twice or just until combined. Serve immediately.

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