Layered Hummus Dip

Ingredients

Layered Hummus Dip
• 2 cups (500 mL) Balkan-style plain yogurt
• 1/4 cup (50 mL) finely chopped sweet red peppers
• 1/4 cup (50 mL) finely chopped cucumbers
• 2 green onions, thinly sliced
• 1/4 cup (50 mL) crumbled feta cheese
• 1/4 cup (50 mL) chopped fresh coriander
Hummus
• 2 19oz cans chickpeas, drained and rinsed
• 2/3 cup (150 mL) tahini
• 1/2 cup (125 mL) lemon juice
• 1/2 cup (125 mL) water
• 2 tbsp (25 mL) extra-virgin olive oil
• 1-1/2 tsp (7 mL) ground cumin
• 1/2 tsp (2 mL) salt
• 4 garlic, minced

Instructions

1. Place yogurt in cheesecloth-lined strainer set over bowl; let drain in refrigerator until reduced to 1-1/4 cups (300 mL), about 2 hours. Discard watery whey in bowl. (Make-ahead: Cover and refrigerate for up to 24 hours.).
2. Meanwhile, in food processor or blender, mix together chickpeas, tahini, lemon juice, water, oil, cumin and salt until smooth; stir in garlic.
3. Spoon into shallow glass serving dish, about 8 inches (2 L) square; spread evenly. (Make-ahead: Cover and refrigerate for up to 24 hours.)
4. Spread yogurt over hummus. Sprinkle with red pepper, cucumber, onions, feta cheese and coriander.

Notes