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Mediterranean Layered dip

20 min. | 594 kcal | easy |
Vegetarian, Needs a blender, Express, Happy hour
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1. Setup Preheat the oven to 400 °F. Dice the cucumbers and the peppers. Chop the garlic, the mint, the parsley and the olives. Cut the lemon in half. Cut the pitas into pieces.
2. Make the pita chips Spread the pitas on a baking sheet. Brush with olive oil. Cook in the oven for 6-8 minutes.
3. Make the hummus Drain and rinse the chickpeas. In a mixer or using an arm blender, mash the chickpeas, the tahini, half of the garlic and the lemon juice. Season with salt.
4. Make the yogort mixture In a bowl, combine the yogurt with the rest of garlic, the parsley and the mint.
5. Assemble Spread the yogurt mixture at the bottom of a dish. Add the hummus. Garnish with the peppers, the cucumbers, the olives, the crumbled feta and the sumac.
6. Plate your dish Serve the layered dip with the pita chips. Garnish with a drizzle of olive oil. Bon appétit!
3 unit Greek Pita Bread
40 g Feta Cheese
1 unit Chickpeas
45 ml Tahini Sauce
45 ml Kalamata Olives
1 unit Lemon
2 unit Lebanese Cucumber(s)
2 unit Mini colorful peppers
1 unit Fresh Mint and Parsley
10 ml Sumac
2 unit Garlic Clove(s)
1 unit Greek Yogourt 2%
What you need Baking sheet, bowls, arm blender.
594 kcal
% daily value
% daily value
carbohydrate 72g
fat 24g
cholesterol 21mg
fiber 13g
protein 27g
saturated 6g
sodium 1062mg
sugar 10g
trans 0g