Loaded Greek Hummus Dip
A delicious recipe for either lunch or dinner incorporating so many fresh ingredients!
Nutrition Facts – Amount per serving:
Calories 186, Total Fat 13.7g, Saturated Fat 2.7g, Cholesterol 8mg, Sodium 197mg,Total Carbohydrate 12g, Dietary fibre 3g, Total Sugars 3g, Protein 5g, Vitamin D 2IU, Calcium 110mg, Iron 1.64mg and Potassium 115mg
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Prep: |
15 minutes |
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| Difficulty: | Easy | |
| Serves: | 6-8 servings |
| Ingredients |
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| 2 tablespoons fresh dill sprigs |
| Salt |
| 3 tablespoons fresh lemon juice, plus more for serving |
| Freshly ground black pepper, to taste |
| 3 tablespoons extra-virgin olive oil, plus more for drizzling |
| 100g cucumber, diced |
| 100g crumbled feta cheese, divided |
| 100g cherry tomatoes, diced |
| 80g tahini |
| 45g kalamata olives, pitted and chopped |
| 1 (400g) can chickpea, drained and rinsed |
| Pita chips or tortilla chips, for serving |
| 1 garlic clove |
directions
Instructions
1. Add chickpeas to a food processor along with tahini, 3 tablespoons olive oil, 3 tablespoons fresh lemon juice, 2 tablespoons fresh dill sprigs, 3 tablespoons water, garlic clove, and feta. Blitz to combine until smooth, scraping down the sides, if needed.
2. Season with pepper and salt.
3. Transfer to a serving bowl and top with olives, tomatoes, cucumbers and leftover feta cheese. Season with pepper and salt.
4. Finish with a drizzle of lemon juice and olive oil and serve with pita.
Notes: you can store hummus in a freezer for up to six-eight months. Give it a good stir after you thaw it as hummus will slightly change the texture. This recipe is loaded with healthy fats and vitamins.
