Loaded Greek Hummus Dip

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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


15 minutes
Difficulty: Easy
Serves: 6-8 servings
2 tablespoons fresh dill sprigs
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



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.