Dig into this layered Greek hummus dip with a cream cheese-Greek yogurt layer, hummus, and chopped tomatoes, red onions, cucumber and feta. Served with homemade pita chips.
The other day I was mailing out a bill and needed a stamp. I found a sheet of old Easter stamps on my parents’ desk and sent it on it’s way. Later that day, Sherrill asked me if I had any stamps for the letter she needed to mail and I pointed her in the direction of the sheet I used earlier. They weren’t stamps, they were stickers. Stickers that looked just like stamps with the ridged edges and everything but were not legal stamps. Of course the mailman had already pick up my letter which meant my bill would likely be late by the time it was returned and properly stamped. I waited a week and finally decided that it was time to call up the credit card company to see if I could reason with them, but first I got the bright idea to check my checking account. Guess what? The check was cashed which means the post office accepted the sticker as a stamp! Glad I wasn’t the only one who was duped.
This dip may seem complicated with the long list of ingredients but is pretty easy to throw together. The hummus is pureed in a food processor, the cream cheese and Greek yogurt are blended together, and then the two layers are topped with chopped veggies and feta. The homemade pita chips take a little more effort but if you are not up for the task feel free to skip and serve with store-bought pita chips, tortillas chips or vegetables.
One year ago: Breakfast Stromboli
Three years ago: Lunch Lady Peanut Butter Cookies
GREEK HUMMUS DIP WITH HOMEMADE PITA CHIPS
6 whole wheat pitas with pockets
3 Tbsp extra virgin olive oil
Garlic powder and lemon pepper, to taste
1 (15 oz.) can chicken peas, drained with 1/4 cup of liquid reserved
1/4 cup tahini paste
2 cloves garlic
1/2 lemon, juiced
2 Tbsp extra virgin olive oil
Salt, pepper, and cayenne pepper to taste
CREAM CHEESE LAYER
8 oz. reduced fat chive & onion cream cheese, room temperature
1/2 cup plain Greek yogurt (I used Chobani 0 %)
1/2 cup chopped tomatoes
1/2 cup chopped cucumber
1/4 cup chopped red onion
1/4 cup feta cheese
2 Tbsp chopped parsley
- For the pita chips: Preheat oven to 400 degrees. Line a baking sheet with parchment paper, foil, or a silicone baking mat; set aside.
- Split open the pitas and brush all side with olive oil. Cut in half and then each half into 4 wedges. Arrange in a single layer on the prepared baking sheet. Sprinkle with seasoning and bake for 8-10 minutes or until crisp.
- For the hummus: Meanwhile, place chickpeas, tahini, garlic, lemon juice, and olive oil in a food processor. Pulse until blended. Add reserved chickpea liquid (or 1/4 cup water) and puree until smooth. Season to taste.
- For the cream cheese layer: In a medium bowl, combine the cream cheese and yogurt and stir until blended. Spread into the bottom of a dip bowl and top with hummus. Sprinkle with toppings and serve with pita chips or vegetables.
Source: Dip adapted from Cooking Light, June 2014. Hummus adapted from my Veggie Cups with Roasted Red Pepper Hummus. Pita chips adapted slightly from my Jalapeno Cheddar Hummus with Homemade Pita Chips.