Ingredients
15½ozgarbanzo beans,1 can, drained and ¼ cup liquid from can reserved
2½tbsptahini
2tbspfresh lemon juice
2small garlic cloves,minced
½tspcumin
½tspsalt,or to taste
2tbspolive oil
1⅓cupsthick plain Greek yogurt,such as Fage
1½tbspfresh parsley,finely chopped
1tbspfresh dill,minced
1cupEnglish cucumber,diced
1cupgrape tomatoes,or Roma tomatoes, diced, drain off excess liquid after cutting
⅓cupblack olives,or Kalamata olives, sliced
½cupfeta cheese,crumbled
3tbspred onion,chopped, rinsed and drained
Preparation
Add drained garbanzo beans to a food processor along with tahini, lemon juice, 1 clove of garlic, cumin, and salt.
Pulse for about 1 minute then with the food processor running slowly pour olive oil and 2 tablespoons of the liquid from the garbanzo into the food processor. Hummus should be somewhat thick, but add more of the liquid as needed 1 tablespoon at a time.
Spread hummus into an even layer in an 11×7-inch or 8 x8-inch baking dish.
In a medium mixing bowl stir together Greek yogurt with parsley, dill, and remaining garlic.
Dollop mixture over hummus layer in the dish and spread into an even layer. Top with cucumbers, tomatoes, olives, feta, and onions.
Serve with pita chips (serve immediately after sprinkling veggies over top for best results). Store in refrigerator.
