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6 Layer Mediterranean Dip in a dish on a counter. Dip has hummus, tomatoes, cheese olives, sauces and cucumbers.

6 Layer Mediterranean Dip

Product used - food processor

1/3 cup tahini
2 Tbsp olive oil
1/2 tsp cumin
1/2 tsp salt
2 cloves garlic
1/4 cup lemon juice
1 15 oz can chickpeas, drained and rinsed
1 Tbsp cold water

1 cucumber, grated
1 3/4 cups greek yogurt
1 Tbsp olive oil
1 Tbsp dill
1/2 Tbsp lemon juice
1/2 tsp minced garlic

1/2 cup feta cheese
15 Greek olives, sliced
10 oz grape tomatoes, halved
1 cucumber, diced
1 red onion, chopped (if desired)
Pita chips, for serving


Blend all ingredients, except chickpeas and water, in food processor.
Add the chickpeas and blend until smooth. Slowly add water until the desired consistency is reached. Set aside.

Shred zucchini with the shredder attachment. 
Add yogurt, oil, dill, lemon juice, garlic, and salt to food processor bowl. Pulse until well blended. Set aside.

Spread hummus onto bottom of serving dish, then cover hummus with a layer of Tzasiki sauce.
Sprinkle with cucumbers, tomatoes, olives, red onion and cheese. 
Serve with Pita chips.

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