Greek 7-Layer Dip with Spiced Pita Chips
7 layer dip is an inexact science. Improvise to your heart's delight!
Recipe type: Appetizer
Cuisine: Greek, Mediterranean, Middle Eastern
Serves: 6 appetizer servings
  • !]For the Hummus:
  • 2 (15 ounce) cans chickpeas, drained and rinsed
  • ½ cup plus 2 tablespoons water
  • ¼ cup extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons kosher salt, or to taste
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon cumin seeds
  • 2 garlic cloves, roughly chopped
  • ⅓ cup tahini
For the toppings:
  • finely chopped red onion
  • spinach or arugula, cut into thin strips
  • diced cherry tomatoes
  • diced peeled cucumber
  • chopped kalamata olives
  • chopped parsley leaves
  • hummus
  • olive oil, lemon juice and powdered sumac to garnish
For the pita chips:
  • 4 tablespoons olive oil
  • 2 cloves minced garlic, smashed into a paste with the salt
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne
  • ½ teaspoon ground coriander
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon kosher salt
  • 5 large whole wheat pita pockets, cut into 8 wedges (use gluten-free pita or crackers if needed)
  1. For the Hummus:
  2. Blend all the ingredients except the tahini in a food processor, scraping down the sides of the bowl when needed, until smooth. Add the tahini and blend for an additional minute or two, until silky smooth.
  3. For the Pita Chips:
  4. Preheat the oven to 350˚F. Whisk the olive oil and spices in a large bowl until combined. Toss the pita wedges well until lightly coated. Spread the pita wedges in a single layer across two baking sheets. Bake for 15-20 minutes until crisp.
  5. Assembling the Dip:
  6. On a medium serving platter or in a bowl, alternate layers of hummus and vegetables, ending with a small layer of hummus topped with olives. Garnish with parsley, a squeeze of lemon, a drizzling of olive oil, and the powdered sumac. Serve with the pita chips (recipe below)
Recipe by Spoon With Me at